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Pickled Pork and Pease Pudding

Pork soaked and boiled, served with a split pea pudding that is boiled in a cloth and eaten with the pork.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Pickled Pork and Pease Pudding

Ingredients

Directions

Prepare the pork

  1. Soak the pork all night in cold water.

  2. Wash and scrape the pork clean.

  3. Put the pork on early in the day, as it takes a long time to boil.

  4. Boil the pork slowly, skimming it frequently.

  5. Boil greens or cabbage in a separate pot to eat with the pork.

  6. Boil parsnips and potatoes to eat with the pork.

Make the pease pudding

  1. Soak the split pease all night in cold water.

  2. Tie the pease in a cloth, leaving room for them to swell.

  3. Boil the pease slowly till tender.

  4. Drain the pease.

  5. Rub the pease through a colander or sieve into a deep dish.

  6. Season the pease with pepper and salt.

  7. Mix an ounce of butter and two beaten eggs into the pease.

  8. Beat all well together till thoroughly mixed.

  9. Dip a clean cloth in hot water and sprinkle it with flour.

  10. Put the pudding mixture into the cloth.

  11. Tie it up very tightly, leaving a small space between the mixture and the tying.

  12. Boil the pudding an hour longer.

Serve

  1. Send the pudding to table and eat it with the pork.

  2. For a plainer pudding, season soaked pease with black pepper, tie them in a cloth, and boil them in the same pot with the pork, with the string made very tight.

  3. When done, turn out the pudding, cut it into thick slices and lay it round the pork.

Nutrition, whole recipe (rough)

180Calories
6 gProtein
17 gFat
1 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Eliza Leslie. Recipe from a historical cookbook (Project Gutenberg).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried split pease
Form the main body of the pudding once cooked and pureed.
Butter
Adds richness and a softer, smoother texture to the pudding.
Eggs
Bind the pureed pease so the pudding holds its shape when sliced.

The step that matters

Tying the pudding cloth. The cloth must be tied very tightly with a small space left above the mixture. Loose tying lets water in and the pudding can fall apart or turn soggy as it boils.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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