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- Wash the split peas thoroughly under cool running water and continue to wash till the draining water runs clear. pick over the peas and throw away any discolored ones. In a heavy 3 to 4 quart. suacepan, bring the 2 c. of water to a boil and drop in the peas slowly so which the water continues to boil. Reduce the heat and simmer partially covered for 1 1/2 hrs, or possibly till the peas can be easily mashed aganst the side of the pan with a spoon. Drain the peas in a colander and puree them in a food mill or possibly force them through a fine sieve set over a large bowl. Return the peas to the pan and cook over low heat, stirring constantly, till the puree is heated through. Stir in the salt, butter, and pepper, and taste for seasoning.
- Serve at once from a heated vegetable dish. Pease pudding is the traditional accompaniment to boiled beef and carrots with dumplings (see recipe which follows this one.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 8 servings | |
| Calories 219 | |
| Calories from Fat 55 | 25% |
| Total Fat 6.33g | 8% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 341mg | 14% |
| Potassium 486mg | 14% |
| Total Carbs 29.78g | 8% |
| Dietary Fiber 12.6g | 42% |
| Sugars 3.94g | 3% |
| Protein 12.16g | 19% |
