Pease pudding

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Pease pudding
Thamarakt, purée de pois cassés à servir avec un bon filet d'huile d'olive..jpg
Pease pudding with olive oil drizzled on top
Origin
Alternative name(s)Pease pottage, pease porridge
Place of originBritain
Details
TypePudding
Main ingredient(s)Split yellow or Carlin peas, water, salt, spices
 
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Pease pudding
Thamarakt, purée de pois cassés à servir avec un bon filet d'huile d'olive..jpg
Pease pudding with olive oil drizzled on top
Origin
Alternative name(s)Pease pottage, pease porridge
Place of originBritain
Details
TypePudding
Main ingredient(s)Split yellow or Carlin peas, water, salt, spices

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,[1] which mainly consists of split yellow or Carlin peas, water, salt, and spices, often cooked with a bacon or ham joint. It is commonly eaten in Tyneside and Newfoundland, Canada [2] and to a lesser extent throughout the United Kingdom. (In Middle English, "Pease" was treated as a mass noun, similar to "oatmeal", and the singular "pea" and plural "peas" arose by back-formation.)

It is typically thick,[3][4] somewhat similar in texture to hummus, and is light yellow in colour, with a mild taste. Pease pudding was traditionally produced in England, especially in the industrial North Eastern areas. It is often served with ham or bacon and stottie cakes. In Southern England it is usually served with faggots. Also in Southern England is the small village of Pease Pottage which, according to tradition, gets its name from serving pease pottage to convicts either on their way from London to the South Coast or from East Grinstead to Horsham. Peasemeal brose, also commonly known as brosemeal, is a traditional breakfast dish in the North of Scotland. The best in Britain is supposed to come from Golspie Mill in Sutherland where it is still ground with stone mills powered by the 'Big Burn'. In Scotland it is made in the traditional way and usually eaten with butter, and salt or honey.

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Etymology[edit]

The name pease porridge is derived from the archaic noun pease (plural peasen), derived in turn from the Latin word pisum.

Regional variations[edit]

It is a traditional part of Jiggs dinner in Newfoundland and Labrador, Canada.

In German-speaking countries, pease pudding is known under the name Erbspüree. Alternative regional names are Erbsbrei or Erbsmus. It is especially widespread in the traditional cuisine of the German capital Berlin. The best-known German dish which is traditionally served with pease pudding is Eisbein.

In Beijing cuisine, Wandouhuang (豌豆黄) is a sweetened and chilled pease pudding made with yellow split peas or shelled mung beans, sometimes flavoured with sweet osmanthus blossoms and dates. A refined version of this snack is said to have been a favourite of Empress Dowager Cixi.

In popular culture[edit]

Pease pudding is featured in a nursery rhyme, Pease Porridge Hot.[5][6]

In the Horatio Hornblower TV movie The Fire Ships, the hungry crewmen, displeased with being put on half-rations, sing a song which includes the verse "Biscuits: one; pease pudding: none; and salt beef: only half."[7]

See also[edit]

References[edit]