"Cindy Hamilton" > wrote in message
...[i]
> On Friday, July 10, 2015 at 11:15:00 AM UTC-4, Ophelia wrote:
>> "Gary" > wrote in message
>> ...
>> > Ophelia wrote:
>> >>
>> >> Myself I put loads on the fish, chips
>> >> and mushy peas as well, but then I grew up with it)
>> >
>> > What is your recipe for "mushy peas?" My daughter loved my mom's
>> > "mushy peas" but they were just canned peas cooked to death. Is your
>> > version different?
>>
>> No so long as they are canned marrowfat peas At any rate, not new
>> peas.
>
> And here's some translation (for those of us who have no idea what
> marrowfat
> peas are), courtesy of Wikipedia.
>
> Marrowfat peas are green mature peas that have been allowed to dry out
> naturally in the field, rather than be harvested whilst still young like
> the normal garden pea. They are used to make mushy peas and also the snack
> food wasabi peas.
>
> Marrowfat is a traditional, starchy, large-seeded variety of pea
> (Pisum sativum var. medullare.) The word was coined around 1730 from
> marrow + fat.
>
> ...mmature peas (and in snow peas the tender pod as well) are used as a
> vegetable, fresh, frozen or canned.
>
> Cindy Hamilton

Thank you for that I couldn't have provided that explanation) We can
buy marrowfat peas dried, or the easiest for mushy peas is just canned

http://britishfood.about.com/od/tzre...eas-Recipe.htm



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