The International Jewish Cook Book · Chapter 178Pea Purée
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Pick over and wash two cups of dried peas. Soak them over night or for several hours in cold water. Put them on to boil in three pints of fresh, cold water and let them simmer until dissolved. Keep well scraped from the sides of the kettle.
When soft, nib through a strainer, add a little boiling water or soup stock, add one and one-half teaspoons of salt, one-half teaspoon of sugar and a speck of white pepper, and beat the mixture well.
Put hard brisket fat chopped in small pieces, about one-eighth of a pound will be sufficient, into a spider and cook until a light yellow, add a large onion, cut in dice and continue cooking with the fat until brown. Serve the purée like mashed potatoes. Pour the onion and fat over it before serving. Serve hot.