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Green Peas

A simple boiled green pea dish seasoned with sea salt, served with butter and optional fresh mint or savory.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Green Peas

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 ↓

Green Peas

Ingredients

Directions

  1. Bring 2 quarts of water to a boil in a large pot.

  2. Add 1 quart of green peas and coarse sea salt to the boiling water.

  3. Boil the peas uncovered until tender.

  4. Drain the peas and transfer to a serving dish.

  5. Add a piece of butter on top and, if desired, stir in fresh mint or savory before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + minttop 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 main body of the dish, softening into a tender, edible vegetable when boiled.
Butter
Adds richness and a glossy coating that carries flavour over the warm peas.

The step that matters

Boil the peas until tender. Peas need enough time in boiling water for their starch to soften fully. Stopping early leaves them firm and floury, while overcooking turns them mushy and dull in colour.

“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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