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

[jenne at fiedlerfamily.net]

> > 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

Hm... I'm missing something. What steps did using split peas replace?

-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"It is no use telling me that there are bad aunts and good aunts.
At the  core, they are all alike. Sooner or later, out pops the
cloven hoof." -- P.G. Wodehouse, _The Code of the Woosters_