Dried peas, as well as beans and lentils, are theoretically the most
nourishing foods extant and food reformers are fond of comparing them
with meat and other foods to prove this. It is, however, in practice
that we often find these comparisons unreliable. Most people find
the pulse foods markedly difficult to digest; so that the relatively
greater amount of nutriment that they contain does not serve them
much. Pulses are good for those fortunate people who have very strong
digestions which they can back up with plenty of open air exercise.
It does not avail much for the city dweller with deficient digestive
power to try to live on pulse foods when he finds that it only leads to
endless dyspeptic discomforts.
Green peas and green broad beans as well as French beans _in a fresh
green state_ are, however, quite valuable articles of diet. They
contain far less nutriment, but they are, in return for this, much more
easily digested. They go well in salads uncooked, if flaked or grated.
Green Pea Soup.
Take 4 ozs. of green peas, or green broad beans or an equivalent amount
of well soaked and softened marrowfat peas. Pass once or twice through
the Dana Flaker and mash well, add pulped rhubarb, cucumber and tomato
to flavour; mix all with 1 pint of boiling water; allow to infuse, or
boil for a few minutes, strain, and serve hot.