(Apic. 5, 4, 4) Ingredients:
Put the dry peas in water all night long and rinse it repeatedly. Then cook it until skimmed. Mesh pepper, lovage, dill, scallion moistened with Liquamen; add wine and Liquamen to taste: stir in a sauce pan with the peas to combine; beat 4 eggs, and combine them with the peas, place on the fire to thicken avoiding ebullition and serve.