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Marrowfat peas. 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.Where did the name marrowfat peas come from?
Marrowfat peas with a good green colour are exported from the UK to Japan for the snack food market, while paler peas are used for canning. Those with thin skins and a soft texture are ideal for making mushy peas. Its name 'marrowfat' was coined around 1730 from marrow and fat.How many calories are in a cup of marrowfat peas?
Marrowfat peas - peas dried naturally in the field and then harvested - are the main ingredient in the English dish mushy peas, often served with fish and chips. This pub mainstay can be duplicated in your own kitchen. 1 cup of dried marrowfat peas contains approximately 100 calories, 13 grams of fiber and .3 grams of fat,...How long does it take to soak marrowfat peas?
If you don't have time to soak overnight, soak the peas for at least 4 hours. Drain the peas through a colander and rinse them for 10 seconds under running water.