This recipe might be a lot older than 1950s. It sounds delicious, and is an old Scottish recipe. It involves pushing pease through a sieve, so make sure its a metal one.
The recipe comes from a book called The Scottish Cookery Book, by Elizabeth Craig. Nowhere does it say to make them in to patties. Do you cook it all in one or in small bits? What shape?
Again a really nice recipe but let down by a badly written methodology. I would recommend cooking them in patties, it'll help cook even all the way through.
2 cups cooked dried peas
1 teaspoon butter
salt and pepper to taste
2 well-beaten eggs
1 cup milk
1/4 lb flour
1/2 teaspoon baking powder
1. Rub peas while hot through a sieve. Mix with the butter, salt pepper and eggs.
2. Beat well, stir in the flour sifted with baking powder.
3. Fry in rounds dropped from a jug into a frying pan containing enough hot fat to cover bottom of pan till bubbles form on top, then turn and fry on other side. Serve with fried sausages for breakfast.