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Willis Family recipe book, 1833-1861
Page 18
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Saturday morng for Tripe Sultana raisins for puddings (without stones) To make a moderate size Pease Pudding Take 1/2 a pint split pease let them soak for an hour in cold soft water after which tie them in a cloth put them in a saucepan in soft water with the chill just off & let them boil for 2 hours at least. They must then be taken out & thoroughly stirred about & beaten up with a small bit of butter, a little pepper & salt until the peas are perfectly smooth - then replace them in the cloth tie them up as tight as possible and boil them again for quarter of an hour in order to set the pudding - After they have been boiled the two hours some Cook's rub them thro' a sieve but the flavour is better preserved by working them with a spoon - Soft water is indispensable & the water must not have any salt in it
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Saturday morng for Tripe Sultana raisins for puddings (without stones) To make a moderate size Pease Pudding Take 1/2 a pint split pease let them soak for an hour in cold soft water after which tie them in a cloth put them in a saucepan in soft water with the chill just off & let them boil for 2 hours at least. They must then be taken out & thoroughly stirred about & beaten up with a small bit of butter, a little pepper & salt until the peas are perfectly smooth - then replace them in the cloth tie them up as tight as possible and boil them again for quarter of an hour in order to set the pudding - After they have been boiled the two hours some Cook's rub them thro' a sieve but the flavour is better preserved by working them with a spoon - Soft water is indispensable & the water must not have any salt in it
Szathmary Culinary Manuscripts and Cookbooks
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