Saturday, 3 February 2018

Pease Pass the Lifebuoy


Overheard in the kitchen:

Chairman: "What is pease pudding made with?"

Hay: "I'm not 100% sure, but I do know you have have pease pudding hot, or pease pudding cold."

Apparently it's some form of legume mixed with ham - sounds rather Dutch to me and therefore delicious.

Spotted this yesterday at the gift shop at Dunster Castle:


Carbolic soap strapped to a scrubbing brush and being sold at some hideous price that is unaffordable. Now the smell of carbolic soap conjures up in me images of cold, wet rooms - it's one of the most hideous smells I can imagine. How on earth some people actually liked the smell is beyond me. It brings images of godliness, self flagellation, scrupulous cleanliness - and poverty.

Lifebuoy, made by Lever Brothers, was the archetypal carbolic soap and William Lever (later Lord Leverhulme) was the 19th century soap baron, who was a Congregationalist teetotaller and nonsmoker and created Port Sunlight in Cheshire - a model workers' village where the pub was originally dry but got a liquor licence after a referendum - who made it famous.


1 comment:

  1. Soak dried peas for ages; a bit of bicarb helps. Drain then boil for hours in the water you cooked the ham in. Bash with a potato masher then mix in a bit of butter. Shove in the oven until solid and slightly brown on top. Eat sometime hot or cold. This recipe is not economical unless you cook using solid fuel. Think of it as a more substantial version of green liquor.

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