PEAS PUDDING
Soak a quart of peas in water overnight, throwing away those in the morning that are found floating at the top. Drain them off and tie them up in a pudding-cloth, taking care to leave plenty of room for the peas to swell; put them into cold water, and boil them till they are tender. This will take from two to three hours. When tender, take them out, untie the cloth, and rub them through a colander, or, better still, a wire sieve. Now mix in a couple of ounces of butter with some pepper and salt, flour the cloth well and tie it up again and boil it for another hour, when it can be turned out and served. Peas pudding when eaten alone is improved by mixing in, at the same time as the butter, a dessertspoonful of dried powdered mint, also, should you have the remains of any cold potatoes in the house, it is a very good way of using them up. A few savory herbs can be used instead of mint.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
