A Peas Pudding
Ingredients
Directions
Prepare the peas
Inspect the split peas and remove any that are worm-eaten.
Wash the remaining peas thoroughly and soak them in plenty of soft water overnight.
The next day, tie the soaked peas in a cloth.
Cook
Place the tied peas in a pot, cover with cold water, and boil gently for 2 to 2.5 hours.
Check for tenderness; if they are not tender, they are of poor 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
- Provide the main body and starch that thicken into a soft, sliceable pudding as they cook.
The step that matters
Soaking the peas overnight. Soaking rehydrates the dried peas so they cook evenly and become tender within the stated time. Peas that stay hard after boiling are usually poor quality or insufficiently soaked, so the tenderness check matters.
“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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