Victorian Pea Recipes
From 'The Dictionary of Daily Wants' - 1859
PEAS BOILED. - Shell and wash them, then drain them in a cullender, and
put them on in boiling water, with a tablespoonful of salt; boil till tender, and serve
in a dish in which a piece of butter has been put. A bunch of mint is usually boiled with
them. The saucepan should not be covered while peas are boiling; and immediately they are
done they should be strained from the water, otherwise they will lose their colour.
PEAS PUDDING. - Take a pint of split peas and allow them to remain in
water the whole night previous to their being used; then take them out and put them
loosely into a cloth, so as to allow them to swell; boil them for four hours or until
they are quite tender, then rub them through a cullender, so as to render them perfectly
smooth; add to the pulp a lump of butter and some salt; after being well mixed, put the
peas again into a cloth, tie tightly, and boil for about half an hour. This pudding is
usually eaten with boiled pork or boiled beef.
PEAS STEWED. - Make a light broth and dress the peas in it for a few
minutes, moistening them from time to time with hot water; then add salt and pepper, two
or three onions, a little parsley and chopped lettuce; let them reduce gently, until the
peas are thoroughly done; and before serving, Thicken with the yolks of two or three eggs,
taking care that the mixture does not boil after the eggs have been put in, lest it should
turn.
PEAS, TO PRESERVE. - Gather the peas before sunrise, shell them
immediately, and throw them into boiling water ; when they have had one good boil, take
them off; and when cold, spread them thinly over a wire sieve. Place the sieve for six
hours over hot wood ashes, or over a very slow charcoal fire, so as to dry them gradually,
and then put into bottles corking them carefully. In this way they will keep fresh till
winter.
PEAS, WITH MILK AND SUGAR. - Put a quart of very young peas into water, with a piece of
butter; boil them; then crush them with the hand, and let them drain in a cullender;
then put them in a stewpan over a brisk fire, with a little salt, pepper, and sugar, and
a small quantity of parsley; moisten from time to time with boiling water, taking care to
shake them frequently; and when they are nearly dry, beat up the yolks of three eggs with
some cream or good milk, and stir it weil into the stewpan, until it has become
sufficiently thick.
