Pork with Pea Pudding (English Style)
A historical recipe from Home Pork Making, by Fulton, A. W. (Albert Watson) (1900).
A historical recipe
Home Pork Making, by Fulton, A. W. (Albert Watson) (1900). Project Gutenberg eBook #32414.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Home Pork Making, by Fulton, A. W. (Albert Watson) (1900). Digitised by Project Gutenberg, eBook #32414 (https://www.gutenberg.org/ebooks/32414). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by its title says: English (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Boil the pork as directed above, and do not omit the vegetables, as they flavor the meat and the pudding.
- Use the yellow split peas and soak a pint in cold water over night.
- Drain and tie them loosely in a pudding bag and boil with the pork for three hours.
- An hour before dinner remove and press through a colander, add a teaspoon salt, half a teaspoon pepper and 3 eggs well beaten.
- Chop enough parsley to make a teaspoonful, add to the peas with a little grated nutmeg.
- Beat up well, sift in half a pint of flour and pour into a pudding bag.
- The same bag used before will do if well washed.
- Tie it up tightly, drop into the pork water again and boil another hour.
- Remove, let drain in the colander a few minutes, when turn out onto a dish.
- Serve with the pork, and any preferred sauce;
- mint sauce is good to serve with pork, and a tomato sauce is always good.
- In fact, it is a natural hygienic instinct which ordains a tart fruit or vegetable to be eaten with pork.
- The Germans, who are noted for their freedom from skin diseases, add sour fruit sauces to inordinately fat meats.