Search results
Results from the WOW.Com Content Network
Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, [1] typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, it is consumed to a lesser extent in the rest of Britain.
Pease pudding and figgy duff are cooked in pudding bags immersed in the rich broth that the meat and vegetables create. [2] Condiments are likely to include mustard pickles, pickled beets, cranberry sauce, butter, and a thin gravy made from the cooking broth.
"Pease" is the Middle English singular and plural form of the word "pea"—indeed, "pea" began as a back-formation. Pease pudding was a high-protein, low-cost staple of the diet and, made from easily stored dried peas, was an ideal form of food for sailors, particularly boiled in accompaniment with salt pork [ 7 ] which is the origin of pea ...
Skip to main content. Sign in. Mail
19. Christmas Pudding. Christmas pudding (also known as plum pudding) dates back to the 14th century.This blend of flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched ...
Pea soup or "pease pudding", a common thick soup, from when dried peas were a very common food in Europe, still widely eaten there and in French Canada; Pot-au-feu, the French stew of oxtail, marrow, and vegetables, sometimes sausage
Ribbon Pudding Pie. ... Serve the dish as a side with grilled chicken...or make it your main course and round out the meal with greens and corn bread. —Tammie Merrill, Wake Forest, NC.
Today it is known as pease pudding, and was also known in Middle English as pease pottage. ("Pease" was treated as a mass noun, similar to "oatmeal", and the singular "pea" and plural "peas" arose by back-formation.) The earliest recorded version of "Pease Porridge Hot" is a riddle found in John Newbery's Mother Goose's Melody (c. 1760): [3]