SC - new theory on pea broth

[Christine A Seelye-King]

>Therefore pea puree, according to the period definition of "puree",
>could be pea water, crushed peas, or a smooth mix of the two, >depending
on various factors.
> 
>Adamantius

I have wondered about this in a couple of conversations just recently. 
When you try to analyze a definition this closely, I think you are really
overlooking the reason it was left vague in the first place.  Do you ever
really make something the same way twice?  Even dishes I make frequently
often have variables like not having the same vegetables on hand, age of
the ingredients, temperature and weather conditions outside, etc. 
Perhaps the directions leave us to believe that cooks would use some
combination from above to suit the situation at hand.  Thicker or
thinner, as needed.  I know that Cariadoc has made the point that if it
is not written down, then we can't prove it WAS done that way, no matter
how much conjecture we use.  But I have to think that expecting an exact
product out of medieval cooks every time a recipie was made is
unrealistic.  We are talking about WAY before the assembly line,
McDonalds, and mass marketing were invented.  
	My 2 Orlandos,
	Christianna

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