Pease Pudding

Ingredients

• 1 lb. split peas
• Pepper and salt
• 1 oz. butter
• 1 egg
• A pinch of sugar

Method

1. 1

   Wash the peas, soak overnight in cold water, then tie loosely in a cloth.

2. 2

   Put in a saucepan with salt and boiling water to cover.

3. 3

   Boil for 2 to 2.5 hours until soft, keeping covered with water.

4. 4

   Drain, rub through a sieve, and mix in butter, beaten egg, pepper, salt, and sugar.

5. 5

   Tie tightly in a floured cloth and boil for another half hour, or serve without the second boiling.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 277. The excerpt below is the record exactly as published.

pease pudding, which is a favourite accompaniment to boiled pork ; they can also be cooked according to any of the recipes given for cooking lentils. 632. Dried Green Peas, To Cook | pt. dried green peas. 1 onion. Salt, pepper. 3 or 4 cloves. A bunch of herbs. 2 table-sps. stock or cream. 1 oz. butter. £ tea-sp. sugar. The dried green peas make a very good winter vegetable when fresh peas are not obtainable. Soak them first from 12 to 18 hours in cold water, then drain and rinse them in fresh cold water. Put the peas into a saucepan, well cover them with cold water and bring them slowly to the boil. Add an onion stuck with 3 or 4 cloves and a small bunch of herbs, and continue the cooking until the peas are quite tender. More water must be added from time to time if the peas become too dry. Drain them when ready and remove the onion and herbs. Return the peas to the saucepan, mix in the butter and sugar, season to taste, and add 1 or 2 table-spoonfuls of good stock or cream to moisten. Serve at once in a hot vegetable dish. Note. — A little ham or bacon, cut in dice and fried until crisp, may be added to the peas at the last and this will make a good supper dish. Time to cook, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost, 5 d. 633. Dried Green Pea Pur6e Prepare and cook some dried green peas as in last recipe. After draining, rub the peas through a wire sieve, using some of the water in which they were cooked to moisten them. Return the puree to the saucepan, add a piece of butter or some good beef dripping and season to taste. If the puree is too thick, thin it down with a little hot milk or stock. Serve in a hot vegetable dish. Note. — This makes a very good accompaniment to salt meat. 634. Green Peas and Spaghetti 2 tea -cupfuls green pea puree. Seasoning. 2 tea-cupfuls cooked spaghetti. 1 table-sp. butter. 3 table-sps. grated cheese 1 tea-sp. chopped pars- ley. Make the green pea puree (see last recipe) and keep it hot. Boil the spaghetti until tender, and drain it well. Then melt the butter in a sauce- pan, put in the spaghetti, cheese, and seasoning, and make all thoroughly hot. To serve, arrange the green pea puree in a border round a dish, pile the spaghetti in the centre and sprinkle the parsley over. Sufficient for 3 or 4 persons. Probable cost, 8 d. 635. Pease Pudding l lb. split peas. I Pepper and salt. 1 oz. butter. 1 egg. | A pinch of sugar

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