Peas Pudding

Ingredients

• a pint of good mellow split peas
• a good slice of butter
• seasoning of pepper
• seasoning of salt
• three well whisked eggs

Method

1. 1

   Wash and soak the split peas overnight in soft water.

2. 2

   The next day, tie them in a thick pudding cloth and boil in cold soft water for 2 to 2.5 hours.

3. 3

   If tender, crush them to a paste, stir in butter, salt, and pepper, then tie tightly and boil for another 30 minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 358. The excerpt below is the record exactly as published.

a pint of good mellow split peas, all that are worm-eaten ; wash the remainder well, and soak them for a night m plenty of soft water. The following day tie them up in a thick pudding cloth, giving them room to swell, cover them well with cold soft water and boil them gently from two hours to two and a half: if they are not then quite tender, they are of bad quality, and cannot MODERN COOKERY. [chap. XX. * 402 be rendered so. Lift them into a cullender, untie the cloth, and crush them to a paste with a wooden spoon, stir in a good slice of butter, and a seasoning of pepper and salt, tie them up again very tight, and boil them for half an hour ; turn the pudding gently into a dish that it may not break, and serve it as hot as possible. This is the common old-fashioned mode of preparing a peas pudding, and many persons prefer it to the more modern one which follows. Soak, and boil the peas as above, drain the water well from them before the cloth is untied, rub them through a cullender or sieve, mix the seasoning and the butter thoroughly with them, then add to them gradually three well whisked eggs

Cook this with the app: pantry check, scaling, and the assistant.