Mushy Peas - The Thread

In a message dated 13/03/02 jeffry writes:
Both whirled and mushy peas are devices used by children . . . .

Thanks for this Jeffrey .. sounds like the voice of experience (if only yours!) BUT startling archaeological-type evidence in the form of a dramatic un-retouched photograph (well, they look "quite" old) for the existence of objectively verifiable mushy peas can be found at: http://www.hwatson.force9.co.uk/regional%20cooking/british.htm (Link dead - 9/22/05) under 'Yorkshire'. Part, as it happens, of a British regional cookbook at http://www.hwatson.force9.co.uk/cookbook/cookbook.htm (Link dead - 9/22/05)

And should anyone be even remotely interested the recipe for mushy peas is below. Basically, if you boil peas for two hours, they go mushy.

Mushy peas are dried marrowfat peas which have been soaked overnight and then boiled. They are a great favourite of the north of England and are a traditional accompaniment to fish and chips. Serves 4
Printer version of this recipe

Dried marrowfat peas - 225g (8 oz)
Bicarbonate of soda - 1/2 tsp
Unsalted butter - 15g (1/2 oz)
Salt
Freshly ground black pepper

METHOD
In a large basin, soak the peas overnight (or for at least 4 hours) in three times their volume of cold water, with the bicarbonate of soda.

Rinse the peas well and put them into a medium saucepan and cover with cold water.
Bring to the boil and then reduce the heat to simmer for approximately 1 1/2 - 2 hours stirring
from time to time, until the peas are cooked and have fallen to a softened mush.

If they appear too wet, continue cooking over a low heat to drive off any excess moisture, but take care to keep stirring, to prevent them burning on the base of the pan.

Beat in the butter, salt and pepper to taste.