SC - split peas

[Bonne of Traquair]

>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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