Peas Pudding
From How to cook vegetables, 1911
Usually served with boiled pork; improves if cooked in pork stock.
Presented as published in 1911. 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
541Calories
39 gProtein
83 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein39 g
Carbohydrates83 g
Fiber32 g
Sugars12 g
Total Fat6.8 g
Saturated Fat2.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol188 mg
Sodium85 mg
Potassium1505 mg
Calcium101 mg
Iron5.9 mg
Magnesium148 mg
Phosphorus501 mg
Zinc4.6 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D1.1 mcg
Vitamin C1.6 mg
Vitamin A85 mcg
Vitamin E0.6 mg
Vitamin K20 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate277 mcg
Choline278 mg
Caffeine0 mg
Water323 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 67. The excerpt below is the record exactly as published.
Peas Pudding. Soak a pint of split peas in water for several hours. Drain off the peas and put them into a pudding cloth tied up with string; place this in a saucepan of cold water and boil for about three-quarters of an hour. Rub the cooked peas through a fine wire sieve, beat up an egg with about a tablespoonful of milk
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