Pease pudding

Pease pudding, sometimes known as pease pottage or pease porridge, is a boiled vegetable product, which mainly consists of split yellow or Carlin peas, water, salt, and spices, often cooked with a bacon or ham joint. (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 similar in texture to hummus and is light yellow in color, 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.

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

Pease pudding is featured in a nursery rhyme, Pease Porridge Hot.

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

Etymology

Main article: Pea#Etymology

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

See also

• Pea soup
• Mushy peas
• Porridge
• Faggots
• Pease Pottage, a village named for pease pudding or pease porridge
• Hummus