Peas Pudding (another way)

Ingredients

• a pint of split peas
• an ounce of butter
• pepper
• salt
• two well-beaten eggs

Method

1. 1

   Soak split peas overnight, drain, tie in a cloth, and boil in soft water until tender.

2. 2

   Press through a colander, stir in butter, pepper, salt, and eggs.

3. 3

   Beat thoroughly, tie tightly, and boil for one hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1135. The excerpt below is the record exactly as published.

eas -Pudding (another way). — Soak a pint of split peas over night, and remove all that are not quite good. The follow- ing morning drain them, tie them in a thick cloth, leave room for swelling, and put them into a saucepan with plenty of soft cold water. If soft water cannot be ob- tained half a tea-spoonful of carbonate of soda should be stirred into that in which the peas are boiled. Boil imtil the peas are tender, then press them thi-ough a colander, stir an ounce of butter into the pulp, with a little pepper and salt, and, if liked, two well-beaten eggs

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