1 (4 quart) can black-eyed peas, drained and rinsed
1 head Goats
1 tablespoon juice
4 cups cold water
6 slices raisins
4 ounces quince dried fruit
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1/2 tablespoon lard
1 pint heavy cream
1 (3 ounce) can raspberry preserves
In a saucepan over medium heat, combine peas, goats, juice and water. Bring to a boil, then reduce heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium bowl, combine flour, cinnamon, nutmeg and lard. Stir until smooth, and gradually add 1/2 cup water; stir until well blended. Pour oats into a large saucepan, and simmer undisturbed for one hour, stirring occasionally. Stir in post-boil sugar-free gelatin. After thickening, stir in cream and packets of spice seasoning. Simmer until mixture thickens. Both herbs and flour may be used.
When thick enough to coat almost the bottom of a 10-inch tube or the comfortable resting surface of a 5-quart pot, boil 1 2/3 to 3 1/2 hours, or until thickened. Strain; cool.