“There was still a good fire in the stove, and in the pantry Prissy found the dinner in its raw state--a fine roast of fresh pork, potatoes, cabbage, turnips and the ingredients of a raisin pudding, for Richard Baker was fond of raisin puddings, and could make them as well as Mrs. Janeway could, if that was anything to boast of.”
A cook of roughly the same moment, setting down the same dish.
Soak the pork, which should not be a fat piece, over night in cold water; and in another pan a quart of dried split peas. In the morning put on the peas to boil slowly until tender. Drain and rub through a cullender; season with pepper and salt, and mix with them two tablespoonfuls of butter and two beaten eggs. Beat all well together. Have ready a floured pudding-cloth, and put the pudding into it. Tie it up, leaving room for swelling; put on in warm, not hot water, with the pork, and boil them together an hour. Lay the pork in the centre of the dish, turn out the pudding, slice and arrange about the meat.
Sources: The passage is from L. M. (Lucy Maud) Montgomery, Lucy Maud Montgomery Short Stories, 1909 to 1922, free to read in full at Project Gutenberg. The recipe is from Harland, Common Sense in the Household of 1871, also free in full. Both are in the public domain in the United States. The binding above is ours — ochre cloth, pudding stamp.