Bohemian peas- was: [Sca-cooks] Cardamom?

[Phlip]

Ene bichizh ogsen baina shuu...

> 149 To make Bohemian peas
>
> Take one and a half ounces of peas, cook them until dry, so that they are
> not too wet, and pound them in a mortar, so that they become a fine mush.
> Put good wine on them, ginger, cinnamon, cardamom and sugar. Serve it
> cold, sprinkle it with sugar. It is a good and lordly dish.

When I made this one for Northpass Tavern, I looked at it, and decided that
it was essentially what you'd get if you simplified things, and started with
split peas, so that's what I did. Chilled, though, it was very dense. We had
just sent it out in bowls, sprinkled with sugar, but, one of the tables,
which decided they didn't like it, molded their batch into a rather cute
little castle tower. I'm thinking, if I (or anyone else) do this recipe
again, it might be an excellent one to use for a mini subtlety...

Saint Phlip,
CoDoLDS

There is only one basic human right, the right to do as you damn well
please.
And with it comes the only basic human duty, the duty to take the
consequences. -- P. J. O'Rourke