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Pease Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Pease Pudding is traditionally served with pork but can accompany any meat.
Presented as published in 1898. 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
521Calories
34 gProtein
96 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein34 g
Carbohydrates96 g
Fiber35 g
Sugars18 g
Total Fat13 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol33 mg
Sodium15 mg
Potassium1635 mg
Calcium91 mg
Iron5.4 mg
Magnesium156 mg
Phosphorus433 mg
Zinc4.2 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate282 mcg
Choline137 mg
Caffeine0 mg
Water407 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 155. The excerpt below is the record exactly as published.
Pease Pudding1. — Tie up one pint of dried split Peas as loosely as possible in a clean cloth. Put them in a saucepan of cold water on the fire, bring to the boil, and boil them for at least two hours. Then rub the Peas through a sieve, and mix with them half an ounce (or an ounce) of butter, a sliced onion, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.