Ekied Pea-meal Mush
Ingredients
Directions
Make the mush
Bring the water to a boil in a pot.
Add the salt and pea meal to the boiling water.
Cook for 20 minutes, stirring occasionally.
Pour the mixture onto a plate or mess tin to cool.
Fry and serve
Once cooled, slice the mush and fry quickly in hot bacon fat.
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.
Explore the science
What each ingredient does
- Pea meal
- Thickens the water into a firm mush that sets as it cools and can be sliced.
- Bacon fat
- Conducts heat for quick frying, browning the slices and adding richness.
The step that matters
Cooling the mush before slicing. The mush must cool and set fully before it is sliced, otherwise it stays soft and falls apart in the hot fat.
“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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