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Appearance A yellow-green lumpy soup.
Difficulty 1/10 (0-Easiest)
Creator Caeren chefs
Class Lower Classes
  • ½ cup peas
  • 1minced onion
  • 1 chopped carrot
  • 1 sprig of thyme
  • 1 tbsp vinegar
  • 1 tbsp pork lard
  • 3 Tbsp butter

Pancrùban is food known as a staple to Caeren-Ceardian Cuisine for its easy-to-make nature and incredibly cheap and easily sourced ingredients. It is often compared to the gruel and suet of other cultures and is often a base upon which other, more entertaining meals are built amongst the wealthier Caeren, and even the Dunbrae. Finding its origins in antiquity and original recipes lost to time alongside the Goedela people that first fostered its creation, what exists today is a rough approximation of what Pancrùban once was, but it is still widely hailed as the prime staple of Caeren cuisine. Despite its bland nature, it is a food with many ties to festivity and bringing people together.


Pancrùban is a staple dish originally belonging to the ancient Goedela people who once resided in Mannadh-Alba long before the Old-Ceardian migrants first arrived. Throughout the course of the merging of these two cultures, the original recipes for Pancrùban were lost to the trials of time or bastardized beyond initial recognition by Caeren chefs who had heard of the dish but had never tasted the original meal before. However, due to the dish’s simple list of ingredients and preparation methods, it is commonly believed that the modern-day implementations of the dish are not too far removed from how it was consumed by the ancient Goedla.


To prepare the Pancrùban, the chef must first soak the peas overnight to soften them and make the skins easier to remove, which is done by rubbing the peas roughly in a cloth, with the abrasion removing the skins. When prepared, a saucepan is heated with the pork lard, onion, carrot, and the vegetables are fried over low heat for between ten and fifteen minutes. Once this period has passed and the vegetables have caramelized, the peas are added alongside the sprig of thyme, and a liter of water is poured over the mixture and left to boil, adding wood to the fire if necessary, and the foam and scum skimmed from the top intermittently. This rolling boil and skimming of the water is continued for two and a half hours or until the peas are softened, after which the water should have boiled off. The thyme is removed and the remaining mixture is ground with a mortar and pestle until smooth. Optional seasoning is added during serving, and Pancrùban is traditionally served alongside thick-cut Rye Bread and Bacon in affluent households.


  • Pancrùban appears as a yellowish paste with many lumps and chunks of peas, carrots and onion strewn throughout, and often smells exclusively of the peas, no matter the seasoning. Depending on individual preference, one may add more water to the Pancrùban to create a good base for many traditional Caeren soups.
  • The flavor of Pancrùban is often completely unremarkable, as a food originally intended to fill the stomach and warm the body, it was hardly made with flavor in mind, leaving foreigners confused as to why the Caeren would adore such a bland and empty dish.


  • Pancrùban is the food said to have been eaten by the Duke of Kinlass and Airdhan MacDomnhall during the signing of the Declaration of Kir na Calle, and is eaten during the annual celebration of the end of the Caeren Clearances.

Writers Antimreoir
Processors HydraLana, WaterDruppel, MantaRey
Last Editor HydraLana on 01/24/2022.

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