[Sca-cooks] Re: SCA-Cooks, Roasted Peas

[Carolyn Trontoski]

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 I think fresh or frozen peas would make little difference.  You aren't going to use the pod anyway.  Frozen would save you lots of time, who wants to hull all those peas!! As for the baking part, by that time, you have a thick mush that you have added eggs and lard to.  Bake it into a firm shape(?) like a heavy pie and once cold and cut into squares, I think it would hold on the skewers. The exterior sounds like baked scrambled eggs as a shell. I may be wrong... but we won't know until you finish your redaction!!
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Message: 13
Date: Tue, 06 May 2003 06:59:44 -0700
To: sca-cooks at ansteorra.org
From: Maggie MacDonald
Subject: [Sca-cooks] roasted peas?
Reply-To: sca-cooks at ansteorra.org

The Calafian Cook's guild is looking at working with a translation by Thomas Gloning ( I think) of Dos KochBoch des Meisters Erhard.

The particular recipe one of our members is really keen on trying involves roasting peas on a spit.

The directions say to pass peas through a sieve, beat some eggs into it, bake it with lard or butter. Cut it into pieces, bake it on a spit, cover it with egg and serve it.

Ok, so what kind of peas would you use? There was discussion of freshly frozen peas vs. dried peas, or even perhaps trying to find those english
type peas that are very hard when fresh.

Then, .. .. bake them, cut it into pieces and bake it on a spit/skewer. That is going to be most interesting. I think the general public reaction is going to be interesting too (but I'm willing to try!!)

We have further interesting research going in the Domostroi, and Soup for the Qan, but those are raising a lot fewer questions than this whole sieved peas on a stick thing.

Regards,
Maggie MacD.



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