Peasemeal

peasemeal bannocks

peasemeal porridge

My grandmother's recipe for peasemeal bannocks calls for a touch of lard.

Some peasemeals are ground coarser than others.

Jean charged the cutty pipe, and set up a reek that changed the atmosphere of the whole house, and seemed to excite a train of new and sociable feelings and ideas, which set John [the local weaver] to his apostrophising in a very different style of spirit. […] "Now, there's naething to the fore to buy bread to eat the sheep's bouks wi'—and it looks daft-like to see the bairns tearin' at banes an' sennents o' lean sheep flesh without a bite o' bread till't! Od, I'm feared they'll turn cannibals. But an' I be spared till another Martinmas term, I sall ha'e corn to make meal an' bread-meat, though we should never see flesh in this warld again." And John was as good as his word, for next Martinmas he bought three bolls of raw pease, on which he expended his all again, and was in the same predicament—with the one thing alone, the kiln-dried peasemeal bannocks and porridge—that he had been the previous season, with what he had deplored as the constant and unvaried flesh, flesh, flesh—now changed to boiled pease, peasemeal bannocks, and peasemeal porridge, morning, midday, and evening everlastingly.