Peas Pudding

Ingredients

• 1 lb. split peas
• 2 oz. dripping or butter
• 1 teaspoonful sugar
• ½ teaspoonful salt
• ½ teaspoonful pepper

Method

1. 1

   Soak the peas overnight in cold water.

2. 2

   Tie them loosely in a pudding cloth and boil in water for 3-4 hours until soft.

3. 3

   Drain, bruise until smooth, and mix in dripping, sugar, pepper, and salt.

4. 4

   Return to the cloth, tie tightly, and boil for 20 minutes.

5. 5

   Serve hot.

As published

This recipe was extracted from The school cookery book (1881), page 44. The excerpt below is the record exactly as published.

% teaspoonful pepper. Get from the butcher some long skins for puddings ; wash them well in warm water, then lay them to soak all night in cold water and salt. Rinse them well. Toast the oatmeal to a light golden colour before the fire or in the oven, stirring it to let it toast equally. Chop the suet very fine, also the cooked onions ; mix all together, with the pepper and salt. Tie the end of the pudding skin with thread, then put in enough of the mixture to make it the length of a sausage ; tie the skin again, but leave room for the pudding to swell. Leave about an inch of the skin, tie it again, then fill another, and so on. (The space is to allow each pudding to be cut off without letting out the mixture.) Have a pan with water in it nearly boiling, and a little salt. Prick the puddings all over with a darning needle, to prevent them bursting, and boil them for twenty minutes or half an hour. Serve hot. Currant Puddings. — Required: some long pud- ding skins ; ^ lb. stale bread crumbs ; 2 oz. flour ; lb. minced beef suet ; % lb. currants ; 2 oz. 94 VEGFTABLES. suSar j li teaspoonful ground ginger, nutmeg, or cinnamon. Prepare skins as in last recipe ; clean the currants ; chop the suet very fine. Mix all the ingredients well together ; prepare the puddings and cook as in last recipe. Peas Pudding. — Required: lb. split peas ; oz. dripping or butter; i teaspoonful sugar; % tea- spoonful salt ; % teaspoonful pepper. Lay the peas to soak all night in cold water. Next day tie them loosely (to allow them to swell) in a pudding cloth; put into a pan of boiling water ; boil for three or four hours till the peas are quite soft. Hold the cloth with the peas in it above the pan for a few minutes to drain out all the water ; turn ihe peas into a basin; bruise them till quite smooth with a fork ; stir in with them the dripping, sugar, pepper, and salt. When well mixed, return all to the cloth ; tie in tightly, and boil for twenty minutes. Turn out in a round shape on a dish. Peas pudding may either be served alone or with a fat dish such as pork. XVI I.— VEGETABLES. Potatoes for Boiling should be chosen as much of one size as possible, in order that they may be equally cooked. They are best cooked in their skins, as the finest part of the potato is next the skin, and some of this is removed by paring before cooking. The length of time required for cooking varies accord- ing to the size and age of potatoes, large and old potatoes taking the longest. Those grown on sandy soil are the finest, and keep their colour best when not used immediately. Good potatoes should present VEGETABLES. 95 a mealy and dry appearance when well cooked, and should not have any hard piece in the middle. The skins must on no account be eaten, as they are most indigestible. The water in which potatoes are cooked should be thrown away, and potatoes should be parboiled before being added to any dish (Irish stew, etc.), because there is in potatoes a hurtful, almost poisonous, quality,1 which is removed by great heat; the water potatoes are boiled in is rendered unwholesome. Old Potatoes Boiled in their Jackets.— Required: potatoes; cold water; i teaspoonful salt

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