Thursday, May 3, 2012

Peas pudding

Soak three pints of dried peas in cold water over night; tie them loosely in a clean cloth, and boil them about two hours in pot-liquor or water, putting them into it cold and bringing them gradually to a boil; drain them, pass them through a sieve with a wooden spoon, season them with a level tablespoonful of salt, half a saltspoonful of pepper, one ounce of butter, and one egg, if it is on hand; mix, tie in a clean cloth, and boil half an hour longer; then turn it from the cloth, on a dish, and serve hot.

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