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Civil War Arkansas Pease Porridge from the 1700s Recipe

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This recipe for Civil War Arkansas Pease Porridge from the 1700s is from Larry's Scandinavian and Pioneer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb split peas
2 eggs
2 T butter
salt and pepper
Directions:
Directions:
Soak and cook split peas, drain liquid, and puree peas. Mash peas into a smooth puree. Add butter, eggs, salt and pepper. Pour into a greased bowl and cover tightly so it won’t dry out. Steam for 1 hour. Place bowl on atrivet in a Dutch oven. Place 2 inches of water in the bottom of the Dutch ovev, cover tightly, and bake for 20 minutes at 350F. Left-overs can be sliced and fried in butter. Traditionally served with pork or sausage
Personal Notes:
Personal Notes:
Pease porridge hot, pease porridge cold,
Pease porridge in the pot, nine days old;
Some like it hot, some like it cold,
Some like it in the pot, nine days old

Colonial Schoolchildren often play Pease Porridge Hot by pairing off and clapping their hands together to the rhyme as follows:

Pease (clap both hands to thighs) porridge (clap own hands together) hot (clap partner's hands),
pease (clap both hands to thighs) porridge (clap own hands together) cold (clap partner's hands),
Pease (clap thighs) porridge (clap own hands) in the (clap right hands only) pot (clap own hands),
nine (clap left hands only) days (clap own hands) old (clap partner's hands).
(Repeat actions for second stanza.

 

 

 

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