Spicy Mushy Peas (Pisae) (Apicius 5.3.6)
Cooking Apicius: Roman Recipes for Today by Sally Grainger

Marrowfat peas are the dried green field peas.

250g dried marrowfat peas (soaked overnight)
250ml white wine
2 tbsp olive oil
40ml white dessert wine
1 heaped tbsp set honey
1½ tsp cumin seed
1½ tsp celery seed
Generous freshly ground black pepper
1 tsp chopped fresh rue or lovage leaves
1-2 tbsp fish sauce

Strain the peas and place in a pan with the white wine and sufficient water to cover.  Bring to the boil and skim any foam from the surface of the water.  Simmer for 30-45 minutes or until just soft and most of the liquid has evaporated. 

Add the olive oil, dessert wine, and honey and continue to cook gently while you dry roast the seeds.  Grind to a fine powder in a mortar and add to the pan with the pepper and chopped herb.  Finally add fish sauce 1 tablespoon at a time and taste for sweet/salt balance.  The consistency should be that of mushy peas.