Pease Pudding

Ingredients

• a pint of peas
• an ounce of sweet butter
• one or two eggs

Method

1. 1

   Soak peas for 10 hours, drain, and tie in a cloth.

2. 2

   Boil in cold water until tender, then drain and sieve.

3. 3

   Mix with butter and beaten eggs, then boil for another half hour.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 68. The excerpt below is the record exactly as published.

PEASE PUDDING. Ingredients. Pease. Butter. Eggs. There are many varieties of peas. I have met with some called marrowy melters, and these are far the best. 1. Soak a pint of peas for ten hours in rain or soft water — the bad ones float and can be removed. 2. Drain them. 3. Tie them up loosely in a clean cloth, and put them into plenty of cold rain water, peas will never boil soft in hard or salt water. 4. Let them come to the boil. 5. Then simmer till the peas are tender ; the time will vary with the kind of peas, but never less than two hours. 6. Drain them over a colander. 7. Pass them through a clean wire sieve. 8. Season the pulp with pepper and salt. ' 9. Beat up one or two eggs with an ounce of sweet butter

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