white peas...was Re: SC - Crown Tourney feast

[Elaine Koogler]

Sounds reasonable to me.  I believe this may be the same recipe that was used at
our most recent Twelfth Night...and I believe the cook used the dried yellow
peas as what he and some our resident experts felt were the closest fit.  As I
recall, it turned out to be pretty tasty.

Kiri

Christina Nevin wrote:

>         hey all from Anne-Marie
>         Lucrezia tells us:
>         - - white peas = chickpeas (oops)
>         actually, I dont know that this is true. Chickpeas or ceci beans or
>         garbanzos are indeed in the pea family, but my reading suggests that
> white peas are peas. see, when you take whole green peas and dry them, the
> outer husk turns white, and they look, well, white.
>         Interestingly, when you boil them, as in the period pea soup recipes
> from Martha Washington etc, the skins come off (just like the recipe
> describes), and you can skim them off (just like the recipe describes) and
> you end up with green pea glop, just as if you had startted with modern
> split peas.go figure! if any one has any evidence to the contrary, I'd love
> to hear about it...
>         - --AM, who is very jealous of Lucruztias neat event in Wales :)
>
> Hmm, well the recipe I used was:
>
> Pesoun of Almayne  FoC.72
> Take white pesoun; wisshe hem. Seeth hem a grete while. Take hem vp and cole
> hem thurgh a cloth; wisshe hem in colde water til the hulles go off. Cast
> hem in a pot and couere hem that no breth go out, and boile hem right wel,
> and cast therinne gode mylke of almaundes and a pertye of flour of rys with
> powdour gynger, safroun, & salt.
>
> I was going on the premise that as this was a Forme of Cury (ie English)
> recipe, they were using un-shucked peas, not chickpeas.
> What do people think? Peas or chickpeas?
>
> Al Servizio Vostro, e del Sogno
> Lucretzia
>
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> Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
> Thamesreach Shire, The Isles, Drachenwald | London, UK
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