Peas Pudding

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for the pudding
to serve with
Instructions (12)
  1. Lay a pint of best split peas into water for half an hour.
  2. Strain the peas.
  3. Pick the peas.
  4. Put the peas into a cloth and tie them tight.
  5. Boil them gently for three hours.
  6. Put the peas out of the cloth into a stewpan.
  7. Mash them well with a wooden spoon.
  8. Add a bit of fresh butter, a little pepper and salt, and the yolks of two eggs.
  9. Mix all well together.
  10. Put the mixture into a clean cloth, tie it up, and let it hang near a fire for half an hour.
  11. Turn it out on a dish.
  12. Pour melted butter over.
Original Text
Peas Pudding, to be eaten with boiled Pork. Lay a pint of best split peas into water for half an hour; strain, pick, and put them into a cloth, tie them tight, and boil them gently for three hours. Then put the peas out of the cloth into a stewpan, mash them well with a wooden spoon, add a bit of fresh butter, a little pepper and salt, the yolks of two eggs,[254] and mix all well together. Put the mixture into a clean cloth, tie it up, and let it hang near a fire for half an hour; then turn it out on a dish, and pour melted butter over.
Notes
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