Pease Brose
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
In a pot, combine the pease meal and water.
Bring to a boil, stirring constantly to avoid lumps.
Reduce heat and simmer until thickened, about 10 minutes.
Stir in the butter and season with salt to taste.
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
- Pease meal
- Thickens the water into a porridge-like brose as its starch gelatinises with heat.
- Butter
- Adds fat and richness, giving the finished brose a smooth, rounded flavour.
The step that matters
Stirring while bringing to a boil. Pease meal can clump when it first meets hot water. Constant stirring disperses the particles so starch hydrates evenly, producing a smooth rather than lumpy brose.
“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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