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Peas Pudding
From Modern cookery, in all its branches, 1884
Serves 1
If not tender after boiling, the peas are of bad quality.
Presented as published in 1884. 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
461Calories
33 gProtein
82 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein33 g
Carbohydrates82 g
Fiber32 g
Sugars11 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium8.3 mg
Potassium1413 mg
Calcium57 mg
Iron5 mg
Magnesium141 mg
Phosphorus386 mg
Zinc3.9 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate254 mcg
Choline128 mg
Caffeine0 mg
Water296 g
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.
PEAS PUDDING. (To serve with boiled pork.) Separate carefully from 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
Cook this with the app: pantry check, scaling, and the assistant.