Pease Pudding
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 105. The excerpt below is the record exactly as published.
Pease Pudding. — Soak some dried peas for a day and night, tie them loosely in a cloth, put them in cold water in a saucepan, and boil two or three hours. Rub them through a sieve, mix some butter with them, some pepper and salt, and a well-beaten egg. Tie the pudding tightly in a well-floured cloth, plunge it into boiling water
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