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Gkeen Peas, Boiled

A simple boiled green peas dish seasoned with salt, mint, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peas and mint are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,137 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Gkeen Peas, Boiled

Ingredients

Directions

Prepare

  1. Shell the peas.

Cook

  1. Put them into a saucepan of boiling water with salt and mint.

  2. Cover the pan and boil for about 30 minutes until tender.

Finish and serve

  1. Drain the peas through a colander.

  2. Stir in the butter and serve very hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peas + minttop 2% of all pairs
    Smell alikemoderate
    Cooked together1,137 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Mint + buttertop 26% of all pairs
    Smell alikelow
    Cooked together1,559 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green peas
Form the dish itself, so their tender texture after boiling is the main eating quality.
Butter
Adds fat and richness, coating the peas and giving a smoother mouthfeel.

The step that matters

Boil until tender. Peas need enough time in boiling water for their starches to soften fully. Stopping early leaves them firm and floury, while the lid keeps the water at a steady boil so cooking stays even.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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