Pease Pudding (No. 555)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
for soup
Instructions (7)
  1. Put a quart of split pease into a clean cloth; do not tie them up too close, but leave a little room for them to swell; put them on in cold water, to boil slowly till they are tender: if they are good pease they will be boiled enough in about two hours and a half.
  2. Rub them through a sieve into a deep dish, adding an egg or two, an ounce of butter, and some pepper and salt.
  3. Beat them well together for about ten minutes, when these ingredients are well incorporated together.
  4. Flour the cloth well, put the pudding in, and tie it up as tight as possible, and boil it an hour longer.
For Soup
  1. Stir this pudding into two quarts of the liquor meat or poultry has been boiled in.
  2. Give it a boil up, and in five minutes it will make excellent extempore pease soup, especially if the pudding has been boiled in the same pot as the meat (see No. 218, &c.).
  3. Season it with pease powder, No. 458.
Original Text
Pease Pudding.—(No. 555.) Put a quart of split pease into a clean cloth; do not tie them up too close, but leave a little room for them to swell; put them on in cold water, to boil slowly till they are tender: if they are good pease they will be boiled enough in about two hours and a half; rub them through a sieve into a deep dish, adding343-* to them an egg or two, an ounce of butter, and some pepper and salt; beat them well together for about ten minutes, when these ingredients are well incorporated together; then flour the cloth well, put the pudding in, and tie it up as tight as possible, and boil it an hour longer. It is as good with boiled beef as it is with boiled pork; and why not with roasted pork? Obs.—This is a very good accompaniment to cold pork or cold beef. N.B. Stir this pudding into two quarts of the liquor meat or poultry has been boiled in; give it a boil up, and in five minutes it will make excellent extempore pease soup, especially if the pudding has been boiled in the same pot as the meat (see No. 218, &c.) Season it with pease powder, No. 458. [344]
Notes
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