SC - split peas
Bonne of Traquair
oftraquair at hotmail.com
Wed Jan 27 11:10:55 PST 1999
>I have used both the modern split pea and the unhulled whole dry peas.
In a
>side by side batch of pea soup (a la Martha Washington), they both
cooked
>down. The unhulled peas let loose their thin white skins,
So are the peas referred to as "white peas" just un-hulled regular peas
and therefore I can make the split pea soup recipe from the Medieval
Kitchen that I wanted to make using split peas and it won't be OOP?
What about YELLOW split peas? are they period or a come lately?
Bonne
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