Peas Pudding (Dr. Kitchener's recipe)

Ingredients

• a quart of split peas
• an egg or two
• an ounce of butter
• pepper
• salt
• two pounds of potatoes

Method

1. 1

   Put split peas in a cloth, boil in cold water until tender (about 2.5 hours).

2. 2

   Rub through a sieve, add eggs, butter, pepper, and salt.

3. 3

   Beat well, flour the cloth, tie tightly, and boil for another hour.

4. 4

   Good with boiled or roasted pork.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

Peas Pudding (Dr. Kitchener's recipe). — " Put a quart of spht peas into a clean cloth ; do not tie them up too close, but leave a Uttle room for them to swell; put them on to boil in cold water slowly till they are tender ; if they are good peas they wiU be boiled enough in about two hours and a half ; rub them through a sieve into a deep dish, adding to them an egg or two, an ounce of butter, and some pepper and salt ; beat them well together for about ten minutes, when these ingredients are well incorporated together ; then flour the cloth well, put the pudding in, tie it up as tight as possible, and boil it an hour longer. It is as good with boiled beef as it is with boiled pork; and why not with roasted pork ? This is a very good accompaniment to cold pork or cold beef." To increase the bulk and diminish the expense of this pudding, the economical housekeeper who has a large family to feed may add to the above ingredients two pounds of potatoes

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