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Peas Pudding, to Be Eaten with Boiled Pork

A pudding made from split peas, butter, pepper, salt, and egg yolks, served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Peas and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,331 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Peas Pudding, to Be Eaten with Boiled Pork

Ingredients

Directions

Prepare the peas

  1. Soak the split peas in water for 30 minutes, then strain and pick them.

  2. Place the peas in a cloth, tie it tightly, and boil gently for 3 hours.

Make and serve the pudding

  1. Remove the peas from the cloth and mash them well in a stew pan with a wooden spoon.

  2. Add the butter, pepper, salt, and egg yolks, mixing everything together thoroughly.

  3. Transfer the mixture into a clean cloth, tie it up, and hang it near a fire for 30 minutes.

  4. Turn the pudding out onto a dish and pour melted butter over it.

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 + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Peas + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

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

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

What each ingredient does

Split peas
Form the bulk of the pudding, becoming soft and mashable after soaking and long boiling.
Egg yolks
Bind the mashed peas together and help the pudding set firm when cooked.
Butter
Adds richness and a smooth texture, carrying flavour through the pudding.

The step that matters

Tying the cloth tightly before boiling. A snug cloth keeps the peas together so the pudding holds its shape rather than breaking apart in the water. Boiling gently rather than vigorously also prevents the cloth and peas from being tossed about and losing their form.

Swap the peas

How well each one fits the dish's main ingredients (butter, pepper, egg):

  1. Walnutfits about as well
  2. Almondfits about as well
  3. Peasthe original
  4. Pecansfits about as well

Fit is the average pairing score against butter, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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