Pease pudding
Pease Pudding
Pease pudding, also known as pease pottage or pease porridge, is a traditional British dish made from boiled legumes, typically split yellow peas. It is a thick, somewhat pasty dish, often served with ham or other meats.
Pronunciation
Pease Pudding: /piːz ˈpʊdɪŋ/
Etymology
The term "pease pudding" comes from Middle English, where "pease" was treated as a mass noun, similar to "oatmeal". The word "pudding" comes from the Old French "boudin", meaning "small sausage", referring to encased meats used in Medieval European puddings.
Preparation
Pease pudding is made by simmering split yellow peas in water with spices and often a piece of ham or bacon until they break down into a thick soup. The mixture is then drained and mashed or blended until smooth. The resulting dish is a thick, creamy pudding that can be served hot or cold.
Related Terms
- Split Peas: A type of legume, split peas are dried, peeled and split for faster cooking. They are the main ingredient in pease pudding.
- Pottage: A term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish.
- Porridge: A dish made by boiling ground, crushed, or chopped starchy plants in milk or water.
External links
- Medical encyclopedia article on Pease pudding
- Wikipedia's article - Pease pudding
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