Pease pudding, sometimes known as pease pottage or pease porridge, is a simmered pea preparation, which mainly consists of split yellow or carlin peas, water, salt and spices, often cooked with a bacon or ham joint.It is similar in texture to hummus (but harder to cut), light yellow in colour, with a mild taste. The calculation of peas and water is as follows: for 1 part of dry peas, 4 parts of water are taken and left overnight (for 4-6 hours). Add all of the ingredients to the pan and simmer on a medium to high heat for 1hr Saute bacon in butter until brown on all sides. One has to wonder, in the days before refrigeration, how palatable a nine-day old pease porridge could possibly be! Drain the peas and tip into the saucepan with the bay leaf and thyme. Jamaican Corn Meal Porridge – Tired of the same oatmeal for breakfast? ; Giving Thanks With Porridge And Oysters. Some like it in the pot, nine days old. Place over medium-low heat and bring to a boil. Rinse and pick over peas. The resulting stew was called "pottage," and it was the basic element of the peasant diet. Next morning, drain, add remaining ingredients, and bring to boil. Next morning, drain, add in remaining ingredients, and bring to boil. Opt out or, pound whole dried peas (split dried green peas may be substituted), tablespoon chopped fresh sage, mint or summer savory, or 1 teaspoon dried sage, Salt and freshly ground black pepper to taste, cup light cream or half-and-half, optional. Soup may be put through a sieve and cream may be added if desired to make it a bit richer. Quite simply, it is a form of the dish that most people today call split pea soup. Subscribe now for full access. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Some like it hot, some like it cold. Discover the healthy and nutritious breakfast dish of Scottish Cooks On The Map This Month: Susan Mc Gowan, Deerfield, Mass. Featured in: The information shown is Edamam’s estimate based on available ingredients and preparation. Cooks On The Map This Month: Susan Mc Gowan, Deerfield, Mass. Set aside to steep six hours or overnight. Two of us flew up to Newcastle last week and we were met by a colleague who told us “before you go you have to try some pease pudding. When peas are tender, remove ham bone or possibly knuckle, cut meat from bone, and return to pot. Pease pudding, sometimes known as pease pottage or pease porridge, is a term of British origin regarding a savory pudding dish made of boiled legumes, which mainly consists of split yellow or Carlin peas, water, salt, and spices, often cooked with a bacon or ham joint. drain & rinse the peas. Dumpling Dough 3/4 cup milk 3 TB butter 2 cups all-purpose flour 1 TB baking powder 3/4 tsp salt 1/4 cup club soda. Preheat the oven to 400°. Add sage. Nancy Harmon Jenkins, "Cooking From Quilt Country", Nancy Harmon Jenkins, Jack Greenberg, James Vorenberg, Nancy Harmon Jenkins, "The Modern Country Cook", Nancy Harmon Jenkins, "Foie Gras, Magret, Other Good Food From Gascony", Nancy Harmon Jenkins, "The Spring Garden". Add bacon, carrots, onions and turnips and … Cover with water and leave to soak overnight. When peas are tender, remove ham bone or knuckle, cut meat from bone, and return to pot. Apple Pie Porridge. Porridge with quick berry compote, figs & pistachios. Next morning, drain, add remaining ingredients, and bring to boil. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas … Next morning, drain, add remaining ingred., and bring to boil. Sometimes the stew had food in it that had been there for quite a while — hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old." Make time for … put the peas in a saucepan with the milk & cook them slowly over low heat. Drain peas and place in a soup kettle. Rinse and pick over peas. when the peas are soft,(about 1 to 1/2 hours)take the saucepan off the heat & mash the peas into a smooth paste. In Britain and elsewhere, dried pease, or peas, were added along with various seasonings to water and hung to simmer in a kettle over a fire.Vegetables were added as available, and sometimes the porridge was flavored with bacon or salt pork. Lay the ham on a rack set over a baking sheet and bake until crisp. Take out herb sprigs. Cover with water and leave to soak overnight. Cover with water to a depth of 1 inch above the mixture. Set aside to steep six hours or overnight. Cover w/ water and leave to soak overnight. Rinse and pick over peas. Place peas in pudding bag (can use thin towel or cloth). Mix it up and try this warming cornmeal porridge instead! Today it is known as pease pudding, and was also known in Middle English as pease pottage. Add salt and pepper. Rinse and pick over peas. History Food historians express differing opinions on the exact homeland of peas … ("Pease" was treated as a mass noun, similar to "oatmeal", and the singular "pea" and plural "peas" arose by back-formation.) Pease porridge hot, pease porridge cold. Take out herb sprigs. Otherwise known as 'pease porridge', it is most often cooked with bacon or ham, and sometimes served with beetroot. Next morning, drain and add remaining ingredients, and bring to boil. do not let the milk boil. Pease porridge actually evolved from Pease Pottage, a very thick porridge made of dried peas that was served with highly salted bacon. Wash peas, soak in water overnight, then rinse. Cover with water and leave to soak overnight. Cover pot, turn down heat, and simmer for about 2 hours, stirring occasionally. Pease porridge in the pot, nine days old. Pease porridge hot, pease porridge cold, Pease porridge in the pot, nine days old; Some like it hot, some like it cold, Some like it in the pot, nine days old.We can all remember reciting this nursery rhyme but probably at those tender young ages didn’t necessarily crave “pease”. The pease porridge, cooked without salt, relied on the bacon for flavor. Cover with about 1 litre cold water, bring to the boil and skim off any foam. It should not be considered a substitute for a professional nutritionist’s advice. Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint. Remove bag from pot and squeeze out excess water; Remove peas … Cover pot, turn down heat, and simmer for about 2 hrs, stirring occasionally.