SC - Peas, Peas, Beautiful Peas...

[Anne-Marie Rousseau]

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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