Ingredients
2 cup dry split peas (1 lb.)
2 cup water
1 tsp salt
4 tbsp butter
1/4 tsp pepper
Directions
Wash the split peas thoroughly under cold running water and continue
to wash until the draining water runs clear. pick over the peas and
discard any discolored ones. In a heavy 3 to 4 qt. suacepan, bring
the 2 cups of water to a boil and drop in the peas slowly so that the
water continues to boil. Reduce the heat and simmer partially covered
for 1 1/2 hours, or until the peas can be easily mashed aganst the
side of the pan with a spoon. Drain the peas in a colander and puree
them in a food mill or force them through a fine sieve set over a
large bowl. Return the peas to the pan and cook over low heat,
stirring constantly, until the puree is heated through. Stir in the
salt, butter, and pepper, and taste for seasoning. Serve at once from
a heated vegetable dish. Pease pudding is the traditional
accompaniment to boiled beef and carrots with dumplings (see recipe
that follows this one.)
Servings: 8 servings
Pease Pudding+ Recipe brought to you by Recipe Ideas
Categories: Dessert; Vegetable
The History of Recipes
We are able to track the history of meal recipes way back into ancient history, in fact as far back as early Egypt, and potentially, even further back. Interesting though that is, mostly, these ancient cookbooks were just very basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. This early Roman chef informs us how the ancient Romans used a good variety of aromatic flavors, including some familiar names for example thyme, fennel and asafoetida. As we move on, we have some interesting books which were published in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of food enjoyed by the nobility of the period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices like parsley, basil and rosemary. These new foods and tastes prompted a surge in books on cookery, some of which are kept safe in academic collections. The arrival of television brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Pease Pudding+ recipe.
