pease pudding การใช้

• In German-speaking countries, pease pudding is known under the name Erbsp黵ee or Erbsenp黵ee.
• Common fillings include ham and pease pudding, but also bacon, egg and sausage.
• The best-known German dish which is traditionally served with pease pudding is Eisbein.
• Pease pudding is traditionally produced in England, especially in the faggots.
• First, pease pudding or mushy peas.
• Saveloys are also popular in the North East of England where it is eaten hot in a sandwich with pease pudding.
• Salad Fingers offers " Mable " some " Pease Pudding ", which he feeds to her with a dirty, rusty spoon.
• In the UK, dried yellow split peas are used to make pease pudding ( or " pease porridge " ), a traditional dish.
• The menu features truffled white bean soup, braised ham hock with pease pudding, salt crusted cod, and updated English fare, all palatable, none outstanding.
• Saint Theodore the Studite ( c . 758  826 ) allowed his monks to sprinkle nutmeg on their pease pudding when required to eat it.
• Generally recipes for pease pudding involve steeping soaked split yellow peas in stock ( traditionally ham hock stock ) and cooking them for around 40 minutes.
• The Royal Navy used dried peas and eggs boiled in a bag ( pease pudding ) as one of their staple foods circa the early 19th century.
• Other unchanging standbys are steak and kidney pudding; pease pudding, a puree of split peas, and black pudding, boudin noir to the French, which is a rustic blood sausage.
• :: : : Yes, that's what I meant, and there are other savory British " puddings ", like a Rag Pudding or Dock pudding or Pease pudding or Red pudding.
• Pease pudding is typically thick, somewhat similar in texture to ( but perhaps a little more solid than ) hummus, and is light yellow in colour, with a mild taste.
• In Beijing cuisine, Wandouhuang ( L孎屇?) is a sweetened and chilled pease pudding made with yellow split peas or shelled mung beans, sometimes flavoured with sweet osmanthus blossoms and dates.
• Yellow split peas are used to make a sweet snack in Beijing cuisine . " Wandouhuang " ( L孎屇?) is a sweetened and chilled pease pudding, sometimes flavored with osmanthus blossoms and dates.
• Indeed, it has been claimed that the early middle English form of pease pudding was consumed by English soldiers during the Third Crusade, and may even have been the forerunner to the more popular hummus.
• The oldest known written recipe for something similar to pease pudding involves saffron, nutmeg and a little cinnamon in the blending process; modern recipes sometimes beat in an egg at this point to act as an extra binding agent.
• The reviewer noted that she had seen badger hams on the bar in the West Country pubs of her childhood, and that a tripe seller in Dewsbury market sold " nine different varieties of tripe, including penis and udder ( which is remarkably like pease pudding ) ."