Name: Peas Pudding
Ingredients: salt

Peas Pudding

Ingredients

salt

Directions

Dry a pint or quart of split peas before the fire, then tie them up loosely in a cloth, and put into warm water; boil them a couple of hours (until quite tender) ; take them up, wash them well with a little salt and butter, and add the yolk of an ^^gg; make it quite smooth ; tie it up again in the cloth and boil it an hour longer. This is very nice with corn beef or pork.

By Goff, May Perrin, [from old catalog] ed. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.