vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pease Pudding
From Cookery and housekeeping, 1882
Serves 2
Leftover pease pudding can thicken and flavor weak stock or broth.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 124. The excerpt below is the record exactly as published.
Pease Pudding. Soak a quart or smaller quantity of split peas for two hours. Tie up loosely in a clean cloth ; set on the fire in a saucepan of cold water, and boil for about two hours. Rub them through a sieve, mix in some butter or cream, an onion, and season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.