Subj : 6/23 Nat'l Porridge Day 1
To   : All
From : Dave Drum
Date : Sat Jun 22 2024 16:10:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pease Porridge
 Categories: Soups, Pork, Vegetables
      Yield: 8 Servings
 
      3 c  Split Peas; diced *
           Water
      1    Ham Bone or Pork Knuckle
      1 lg Onion; chopped
      1 md Turnip; scraped, diced
      1 lg Potato; peeled, diced
      2    Ribs celery; w/leaves, diced
      2    Sprigs Summer Savory
           +=OR=+
      2    Sprigs thyme
      2    Sprigs Marjoram
      1 tb Sea Kelp
           +=OR=+
           Salt; as needed
           Water to cover
 
  * HUH?! How do you "dice" split peas? - UDD
  
  Rinse and pick over peas. Cover w/water and leave to soak
  overnight. Next morning, drain, add remaining ingredients,
  and bring to boil. Cover pot, turn down heat, simmer for
  about 2 hrs. stirring occasionally.
  
  When peas are tender, remove ham bone or knuckle, cut
  meat from bone, and return to pot. Take out herb sprigs.
  Puree if desired, reheat, and serve in individual bowls,
  each topped with a small pat of butter.
  
  Serves 8.
  
  Source: Colonial Cookbook, updated as researched from
  The Old Farmer's Almanac 1792.
  
  FROM: Lisa Crawley
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The trouble with making mental notes is that the ink fades so fast!
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