Cookbook talk:Mushy Peas

The author suggests that this dish is not popular with Australians. The way in which it is written suggests that all Australians are picky eaters. Does this have a place here? —Preceding unsigned comment added by 65.94.119.96 (discuss • contribs) 00:34, 7 January 2006‎
 * I've re-worded that section so it doesn't disparage Australians, or imply that children who are too young to have aquired a taste for it are necessarily spoilt. —Preceding unsigned comment added by 68.239.150.196 (discuss • contribs) 18:38, 22 March 2006‎

Ignorant American here: is "mushy" in this context pronounced to rhyme with "pushy", or with "crushy" (if there were such a word)? —Preceding unsigned comment added by 68.99.138.152 (discuss • contribs) 18:50, 22 October 2006‎
 * Normally it rhymes with "crushy". Smjg (discuss • contribs) 16:02, 30 June 2018 (UTC)

Quantities

 * Dried marrowfat peas
 * Water to soak and simmer
 * 2 tsp. Baking soda
 * 1 tsp. Sugar (optional, to taste)

No quantity is given for the peas. The quantity of water is related to the quantity of peas in the step-by-step instructions. But the baking soda and sugar are given as fixed quantities. So the amounts of these two ingredients are fixed, regardless of the quantity of mushy peas you are making? Smjg (discuss • contribs) 16:02, 30 June 2018 (UTC)