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Peas Pudding

From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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

Nutrition per serving

2212Calories
158 gProtein
383 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories2212 kcal
Protein158 g
Carbohydrates383 g
Fiber151 g
Sugars53 g
Total Fat35 g
Saturated Fat2.5 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol252 mg
Sodium110 mg
Potassium6642 mg
Calcium286 mg
Iron24 mg
Magnesium660 mg
Phosphorus1901 mg
Zinc19 mg
Copper3.3 mg
Manganese7.2 mg
Vitamin D1 mcg
Vitamin C7.3 mg
Vitamin A80 mcg
Vitamin E1.1 mg
Vitamin K91 mcg
Vitamin B61 mg
Vitamin B120.4 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate1203 mcg
Choline742 mg
Caffeine0 mg
Water1304 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 60. The excerpt below is the record exactly as published.

PEAS PUDDING. TAPIOCA PUDDING- SACO i lb. tapioca. 1 quart milk. 4 pint water. PUDDING. 3 eggs. 2 oz. sugar. 2 oz. butter. Put the tapioca into a basin with the water, and let it stand for some hours to swell. Add the milk, and put all into a saucepan over the fire to boil slowly for about an hour. Stir it frequently, and be careful that it does not burn. Then pour it into a basin, stir into it the butter and eggs well beaten • pour it into a buttered pudding-dish, and bake for about half an hour; or, after adding another egg, steam it in a basin or mould for an hour. Sago pudding may be made in the same manner. BATTER OR YORKSHIRE PUDDING. 4 lb. flour. I 2 eggs. 1 pint milk. I Salt. Put the flour and salt into a basin, add to it half the milk, and mix very smoothly, then add the eggs, and mix all well together. Pour on the rest of the milk, and let it stand for half an hour. Grease a deep baking-tin with dripping from the meat, and pour the batter into it. Place the tin either under roasting meat before the fire, or in the oven. When done, turn the pudding into a dish to be carried to table. The usual custom is to cut the pudding in squares. It should have a nicely-browned appearance. When it is cooked before the lire, either turn the pudding, or place the tin for a short time over the fire, or in the oven, to brown the under side. PEAS PUDDING. 4 lb. split peas. I A pinch of sugar. 1 egg. I 1 oz. butter. Pepper and salt
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Cook this with the app: pantry check, scaling, and the assistant.