Pease-pudding Sauce
From À la mode cookery, 1902
This sauce is instead of pease pudding, and is much appreciated.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 51. The excerpt below is the record exactly as published.
Pease-pudding Sauce This sauce is instead of pease pudding, and is much appreciated. Take some pea-flour and mix it with some good stock, a tea-spoonful of unmade mus- tard, and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.