[Sca-cooks] OOP-French View of English Food
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Mon Nov 18 10:22:15 PST 2013
I suspect the safest bet for most people recreating medieval dishes is to
use broad beans, which haven't changed much, and which frequently are listed
alternately with peas.
I'm sure one CAN find true field peas, but with far more effort.
Jim Chevallier
(http://www.chezjim.com/) www.chezjim.com
Les Leftovers: sort of a food history blog
leslefts.blogspot.com
In a message dated 11/18/2013 10:09:57 A.M. Pacific Standard Time,
ranvaig at columbus.rr.com writes:
I found white whole peas at an Indian grocery,
but after they were cooked and the hulls removed,
they were exactly like common yellow split peas.
The outside was greyish white, but the inside was
yellow.
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