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Peas Brose

A thick pea soup made from pea flour, water, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Peas Brose

Ingredients

Directions

  1. Combine the fine flour of white pea and salt in a bowl.

  2. Pour in the boiling water and mix until a mass forms.

  3. Stir in the butter until melted and fully incorporated.

  4. Serve warm, preferably with milk.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fine flour of white pea
Forms the body of the dish, and its starch thickens and sets as it hydrates in the hot water.
Butter
Adds richness and a smooth mouthfeel as it melts into the mass.

The step that matters

Pouring in the boiling water and mixing until a mass forms. The boiling water must hit the flour all at once and be mixed quickly, so the starch gelatinizes evenly. Adding it slowly or stirring unevenly can leave dry lumps and an uneven texture.

“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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