SC - Pease Pudding-Recipe here-OOP

[Bonne of Traquair]

This being roughly the same as every other recipe for pea soup I've ever 
seen, I've been wondering for days now why that Duke or Baron in the 
story added any thickener at all to the pea soup. Once the peas are 
cooked, it's a matter of simmering it down and stirring it well.  
Perhaps in a misguided effort to stretch it, he added water and the 
arrowroot to try to make up for it.  

>The following recipe was taken from 'Mrs. Mander's Cook Book., pg. 116. 
Olga
>Sarah Manders. Viking Press. 1968. Library of Contgree Card No. 
68-22867
>
>Pease Pudding
>
>1 lb Split peas
>Salt and pepper
>2 T Butter
>
>Method: Soak peas overnight in water to cover. Drain and wash well. Put 
into
>pan, cover with cold water, and add 1 tsp salt. Bring to a boil and 
simmer
>very, very gently until peas have become thoroughly soft and mushy, 
about 2
>and a half hrs. Remove from heat, beat well with a wooden spoon, taste 
for
>salt, and add a little pepper, and the butter. Stir well and serve. 
Serves 12.
>
>Ras
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