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★ Peas Pie--Corn Crust

A pie of mashed green peas topped with a crust of corn, eggs, milk, and salt.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

★ Peas Pie--Corn Crust

Ingredients

Directions

Prepare the crust

  1. Beat 2 or 3 eggs, then add 2 cans (1 quart, 16 ears) of corn, 1 cup milk, and salt.

Bake and serve

  1. Put mashed green peas in an oiled baking dish, cover with the crust mixture, bake until the eggs in the crust are set; serve immediately.

  2. No sauce.

Nutrition, whole recipe (rough)

227Calories
14 gProtein
13 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Set the crust mixture into a firm, sliceable layer as they bake.
Corn (in the method)
Forms the sweet, tender body of the crust once combined with the eggs.
Green peas (in the method)
Provide the main filling beneath the crust.

The step that matters

Baking until the crust eggs are set. Eggs set when their proteins coagulate under heat. Pulling the pie too early leaves the crust runny, while overbaking makes it dry and rubbery.

“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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