SC - re:period recipes and sources/mustards

[Anne-Marie Rousseau]

Hi all from Anne-Marie
Ceridwen says:
> Dried peas : several sources had recipes for soups or purees of  "old",
> "yellow" or "white" peas that needed to be soaked to remove the hulls. I
> would guess they are dried peas. Ancient Cookery  pp427 & 444, Forme of
> Cury #71, Le Menagier #1 ,Two Fifteenth Century  p. 33.
> 

Here's a bit of kitchen science for y'all.
Unhulled dried peas are indeed white. Boil them and the hulls separate and
float to the top. In fact, Elizabethan recipes for pea pottage specify that
you are to boil them till the hulls separate and then skim them off. Once
boiled and hulls removed, you get a dark green glop indistinguishable from
cooked split peas in taste, texture and appearance.

So, I feel confident that I can use split peas for "white peas" in any
application where they are cooked to moosh and skimmed.

- --Anne-Marie
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