Pease Pudding

Ingredients

• Marrowfat 'melters'
• salt
• pepper
• two beaten yolks of eggs
• a good piece of butter
• dripping (optional)
• finely minced beef, liver, or kidney (optional)

Method

1. 1

   Boil peas tied in a cloth until they pulp through a colander.

2. 2

   Add salt, pepper, egg yolks, and butter.

3. 3

   Tie cloth firmly and boil for another half-hour or hang until firm.

4. 4

   Optionally, use dripping for flavor or add minced meat.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 60. The excerpt below is the record exactly as published.

Pease Pudding. Pease pudding is so close an analogue to pea soup that I have not hesitated to introduce it in this place. MarroAvy " melters," whether Avhole or split, are far the best peas for this good dish. Boil them tied loosely in a cloth till they Avill j)ulp through a colander ; add salt, pepper, two beaten yolks of eggs, a good piece of butter

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