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

[Olwen the Odd]

When I read Maggie's original post on this and saw there were folks even
considering using frozen peas I was surprized.  Now I am reading this
missive.  There would be a big difference between dry and frozen peas.
Besides the sheer cost of getting enough frozen peas to try to cook down to
a stiff mush, I am not sure it would even work.
Now working this recipe beginning with dry peas would be a snap.  I have
used peas paste to sculpt edible centerpieces and can quite easily see how
the mash could be made to adhere to a skewer.  I am wondering about the
"cover it with egg" part.  It seems I have read a couple other recipes where
you would dip a very hot piece of food (or pour over) in to a beaten egg
which would then adhere in a very thin layer and cook in the residue heat of
the food.  Maybe or maybe wrapping in a thin egg crepe.
Olwen
>  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!!
>  --__--__--
>
>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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