Pea Pudding
From The Cook County cook book, 1912
Serves 6
A traditional dish with a comforting texture.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 281. The excerpt below is the record exactly as published.
PEA PUDDING. — Soak a qt. of dried peas over night. In the; morning, cook until soft in water to cover, with a small onion. Drain, rub through a colander, and beat in a tablespoon of butter, pepper and salt to season, and 3 eggs
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