Pease Pudding
INGREDIENTS for pudding for 7 or 8 persons. -1 pint of split peas, 2 oz. of butter, pepper and salt to taste. AVERAGE COST, 5d.
Put the peas to soak over-night, in rainwater, and float off any that are worm-eaten or discoloured. Tie them loosely in a clean cloth, leaving a little room for them to swell, and put them on to boil in cold rainwater, allowing 2 hours after the water has simmered up. When the peas are tender, take them up and drain; rub them through a colander with a wooden spoon, add the butter, eggs, pepper and salt; beat all well together for a few minutes, until the ingredients are well incorporated, then tie them tightly in a floured cloth; boil the pudding for another hour, turn it on to the dish, and serve very hot. This pudding should always be sent to table with boiled leg of pork, and is an exceedingly nice accompaniment to boiled beef. pudding is improved by the addition of a couple of eggs, added when the pudding is first taken up.