A Peas Pudding
Ingredients
Directions
Prepare
Remove any worm-eaten peas from the pint of split peas.
Wash the remaining peas well and soak them in plenty of cold soft water overnight.
Tie the soaked peas in a thick pudding cloth, leaving room for them to swell.
Cook
Cover the cloth with cold soft water and boil gently for 2 to 2.5 hours.
Check for tenderness; if they are not tender, they are of bad quality.
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
- Split peas
- Form the body of the pudding, softening into a thick, starchy mass as they cook.
The step that matters
Soaking the peas overnight. Soaking hydrates the dried peas so they cook evenly and become tender within the boiling time. Peas that are not softened by the end of cooking are a sign of poor quality, so the soaking and cooking must be fully completed before judging them.
“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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