Peas Pudding.
4 cups of split peas; 1 tablespoonful of butter; 3 eggs; pepper and salt; 1 small onion.
Soak the peas all night. In the morning put them and the onion into a farina-kettle with just enough water to cover them. Boil two hours, or until soft. Drain, and pulp through a colander. Beat in butter, pepper, salt, and eggs, and boil in a buttered mould or floured cloth one hour. Turn out, and cut in slices on the table.