SC - Peas, Peas, Beautiful Peas...
Anne-Marie Rousseau
acrouss at gte.net
Mon Jan 29 22:16:03 PST 2001
we are asked about "white peas"
it may not explain it entirely, but a dried green pea with its coat still
on is pretty dang white. you boil them, skim the skins off and its green
peas, just like your modern split pea.
maybe?
- --Anne-Marie, who once spent an afternoon cooking different kinds of
commercially available dried peas to be sure there was no difference....
At 01:48 PM 1/29/01 -0800, you wrote:
>In reading one of Scully's books on Medieval French cooking, he gives
>directions for a basic pea puree which is used in other recipes. He
>remarks that it was used in white dishes and the peas (dried, i'm
>guessing) were white.
>
>I can't find white peas, although maybe i'm looking in all the wrong
>places - i can find dried green and dried yellow. But the only white
>things i'm finding are several kinds of white beans which are no
>doubt originally of New World origin.
>
>Were those peas really white? If so, do white peas still exist? If
>so, where can i find some? And finally, if they exist, how are they
>different from "normal" green peas?
>
>Thanks,
>
>Anahita al-shazhiyya
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