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Savouey Peas with Ham

A dish of boiled peas, sautéed ham, green onions, béchamel sauce, and cream, served with croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Savouey Peas with Ham

Ingredients

Directions

Prepare

  1. Boil and drain the peas.

Cook

  1. Fry the minced ham in butter for 5 minutes.

  2. Add the minced green onions and peas.

  3. Moisten with béchamel sauce and cream, then season with salt, pepper, and sugar.

  4. Let simmer for a few minutes, then serve garnished with croutons.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

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

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

What each ingredient does

Young peas
Form the main body of the dish, providing the vegetable base and sweetness.
Raw ham
Adds savory, salty flavor and aroma when fried in butter.
Butter
Fat for frying the ham, carrying flavor into the dish.
Béchamel sauce
Thickens the mixture and gives it a creamy, coating texture.
Cream
Adds richness and moisture, softening the sauce's body.

Swap the peas

How well each one fits the dish's main ingredients (ham, butter, onion, sauce, cream, pepper, sugar):

  1. Beansfits better
  2. Chestnutfits better
  3. Pistachiofits better
  4. Peasthe original

Fit is the average pairing score against ham, butter, onion, sauce, cream, pepper, sugar. 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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