 Pea puree | |
| Alternative names | Pease pottage, pease porridge, pea and ham soup |
|---|---|
| Type | Pudding |
| Place of origin | England |
| Region or state | Northumbria |
| Main ingredients | Split yellow peas, water, salt, spices |
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. In Newfoundland, it retains its traditional name as part of the customary Jiggs dinner. In non-English speaking countries, similar dishes exist under different names.
- ^ Roundell, Mrs Charles (1898). Mrs. Roundell's Practical Cookery Book: With Many Family Recipes Hitherto Unpublished. Bickers. p. 226.
Pease pudding.
- Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. pp. 375–. ISBN 978-0-8032-5994-2.