Pease-pudding Sauce

Name: Pease-pudding Sauce
Ingredients: some pea-flour; some good stock; a tea-spoonful of unmade mustard; pepper and salt to taste; one or two good table-spoonfuls of cream

From À la mode cookery, 1902

This sauce is appreciated as an alternative to pease pudding.

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. Add, according SAUCES 135 to the quantity, one or two good table-spoonfuls of cream

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