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Pease Porridge Hot

01/01/07, by Kate Hopkins Email 3269 views • Categories: Food, Peas

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.

A person can find out a fair amount about a certain place in time by understanding the nursery rhymes from that period. Take the standard rhyme "Pease Porridge Hot" (also called "Pease Pudding Hot").

The background of the rhyme seems to be as follows. Back in the Middle Ages of England and Scotland, Porridges and puddings were one of the primary staples of the lower classes. It could be easily made with whatever vegetables were on hand and placed in a large kettle over the fire. Because dried peas (or 'pease' as they were known back then) could be stored with ease and were often readily available and could be had at a very low cost. What this means is that pease porridge could be the only daily meal for days, if not weeks, at a time.

To me, the rhyme reads as a sarcastic take on what would be a tiring diet of the same meal had day after day. However, there is another take that should be taken into account.

Street Vendors could make a respectable amount of money selling to laborers. Often, the quality of the porridge could be called into question, as it would be cheaper to sell nine day old porridge than it would be make a new batch. The rhyme could be interpreted as a child's taunt to a lower quality vendor.

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Comments, Pingbacks:

Comment from: Miss T [Visitor] · http://mysteryhouse.typepad.com
Really interesting post, thank you.
PermalinkPermalink 01/02/07 @ 06:39
Comment from: Karla [Visitor] · http://www.peppermintsandgingersnaps.com
Pease porridge can actually be really good. I'm a member of the SCA (medieval recreation society) and a few years ago, I took a year long course on medieval cooking, and in each class, the instructor would serve us a few different dishes to try.

One of them was what she called the "medieval big mac", ie. medieval fast food, and the main component was a slice of pease porridge that had been allowed to cool, sliced and fried. The dish was made from a slice of rye bread with mustard on it, then the pease porridge, then fried bacon and onions. Normally I hate mustard and onions but I tried this and it was *good*.
PermalinkPermalink 01/02/07 @ 10:59
Comment from: ACurmudgeon [Visitor]
Pease pudding also has a long and storied history in the Naval history of England (and probably most other European Navies). I know that at one point during the age of sail, a salior was entitled to one cup of pease a day as part of his normal ration. The dog body was pease porridge with fat pork. They also called a mixture of resin, tallow, and sulphur "pease porridge".
PermalinkPermalink 01/02/07 @ 14:03
Comment from: Adam Sampson [Visitor] · http://offog.org/
Mmmm, pease pudding -- really easy to make, and certainly comfort food. I like it best after it's cooled and been reheated.
PermalinkPermalink 01/03/07 @ 07:26
Comment from: C. L. Marquette [Visitor] Email
Or it's just the three ways of enjoying pease porridge - beans and peas and stuff like that often gets tastier after aging a little bit
PermalinkPermalink 09/05/07 @ 17:16

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