Indian Peas Another Way

FMM: I cannot find any information on Indian Peas, but from what I have found these sound like fresh green peas (I found a recipe made this way). Vehling's translation says to puree the peas, so it could be dried peas that are called for, but the translation from https://historicalitaliancooking.home.blog/ says to stir. Interestingly, their recipe uses dried peas. Today, Indian recipes use different types of split peas. To me, the recipe would be most interesting if fresh peas were used. The recipe basically makes a dressing from the egg and other ingredients and tops the dish off with olive oil. Maybe interesting to try.

Indian Peas Another Way

Original text
Pisam coques, agitabis et mittis in frigidam. Cum refrigeraverit, denuo agitabis. Concidis cepam minutatim et albamentum ovi, oleo et sale condies, aceti modicum adicies. In boletari vitellum ovi cocti colas, insuper oleum viride mittis et inferes.

Translation from https://historicalitaliancooking.home.blog/ (recipe called Ancient Roman Peas)
Cook the peas, stir, and place them in cool water. When they are refrigerated, stir again. Mince an onion finely with an egg white, season with oil and salt, add a bit of vinegar. Arrange in the plate the cooked yolk, pour over extra virgin olive oil, and serve.

188 Another Way (Vehling's translation)
Aliter

Cook the peas, work well to make a purée; place in the cold, stirring until they have cooled off. Finely chop onions and the whites of hard boiled eggs, season with salt and a little vinegar; the yolks press through a colander into an entrée dish, season with fresh oil and serve.​1

1 The texts fail to state that the whites, yolks, onions, vinegar and oil must eventually be combined into a dressing very similar to our own modern vinaigrette; for decorative and other gastronomic reasons the separate treatment of the whites and the yolks is both ingenious and excellent, and is very often practised in good kitchens today. (Apicius 5.3.4)