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Mom Skanes' Boiled Dinner with Peas Pudding

(recipe, Sharon Hunt)


When she ran a boarding house out of her home, my maternal grandmother sometimes served this dish. It easily serves a crowd.


  1. 2 lb. boneless salt beef (corned beef), soaked overnight in water in the refrigerator
  2. 1 cup yellow split peas
  3. 8 medium carrots, peeled, washed, and chopped into 2-inch-long pieces
  4. 2 medium parsnips, peeled, washed, and chopped into 2-inch-long pieces
  5. 1 medium turnip, peeled, washed, and cut into 8 pieces
  6. 1 medium cabbage, washed, and cut into 8 pieces
  7. 8 medium potatoes, peeled, washed, and cut in half
  8. 1 Tbsp. butter
  9. ½ tsp. black pepper
  10. Fresh bread, for serving


  1. Drain the salt beef and place it in a large pot; fill the pot halfway with cold water.
  2. Place the split peas in a pudding bag, tie securely with twine, and place it in the pot with the beef.
  3. Bring the water to a boil, reduce the heat to medium, cover, and boil for 1½ hours.
  4. Add the carrots, parsnips, turnip, and cabbage, and boil for another 30 minutes.
  5. Add the potatoes and boil for 30 minutes longer, or until all vegetables are tender.
  6. Carefully remove the cooked peas from the pudding bag; add butter and black pepper and mash.
  7. Drain the meat and vegetables. Slice the beef into eight pieces and serve with the vegetables and the peas pudding. Soak up the juices on the plate with fresh bread.