Pease Pudding

Pease porridge hot
Pease porridge cold
Pease porridge in a pot nine days old

In The BBC History Magazine, there are articles about recipes from the past. In the September 2016 issue, there was an article on a legume dish that has been a favorite since the Middle Ages called Pease Pudding. It is explained that Pease Pudding is a dish that evolved from medieval pease pottage, one of the main filler dishes before potatoes arrived in the British Isles. Today, it is most commonly cooked in the northeast of England.

In the 14th-century recipe book The Forme of Cury, it is mentioned as "Perry of Pesoun". Three hundred years later, it appears in the written record again, this time courtesy of Samuel Pepys. It is said that is best served with bread, salty meats, ham hock, sausages, even fish and chips. It goes on to say that it can also be used as a spread similar to hummus. This reference to hummus sparked my interest to test this recipe.  This is a variation of the recipe that appears in the magazine.

Time: 1 hour + overnight soaking
Serves: 4

Ingredients:

• 1 pound green dried split peas, soaked overnight
• 1/2 stick grass-fed, pastured butter (KerryGold unsalted)
• 1 tablespoon of fresh parsley, chopped
• 1 tablespoon of fresh mint, chopped
• ​2 cloves of garlic
• Salt and pepper to taste

Preparation:

1. Drain and rinse the soaked peas.
2. Place into a saucepan with fresh water, cover and bring to a boil, skimming off any scum that rises to the surface. Simmer for at least one hour, until the peas are tender.
3. Drain the peas and add the chopped herbs, garlic and butter. You may need to add more butter or water to make a creamy texture and mash together for a rustic feel. Or you can use a blender for a smooth puree.

After testing this recipe, I found that the consistency is dense - much like mashed potatoes. This would be a great substitute for someone who cannot have white potatoes; for example, those with arthritis who have trouble eating nightshades (potatoes, tomatoes, peppers, and eggplant). If you choose to use it as an appetizer (hummus), you must add water to thin it out.

Source: Nott, S. (Sept 2016). BBC History Magazine. Volume 17, no. 9, p.94.