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Puree of Dried Peas

A puree made from cooked dried peas, seasoned with pepper, sea salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and pork are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Puree of Dried Peas

Ingredients

Directions

  1. Cook the dried peas like dried beans until the water is absorbed.

  2. Rub the cooked peas through a coarse sieve.

  3. Season the puree with pepper, coarse sea salt, and butter.

  4. If desired, boil a piece of salt pork with the peas.

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 + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Peas + porktop 15% of all pairs
    Smell alikemoderate
    Cooked together1,589 recipes

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

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

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

  4. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

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

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

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

What each ingredient does

Dried peas
Form the base of the puree, giving it body and a thick, smooth texture once sieved.
Butter
Adds fat and richness, rounding out the flavor and smoothing the puree's mouthfeel.

The step that matters

Rub the cooked peas through a coarse sieve. Peas must be fully cooked and soft before sieving; undercooked peas stay grainy and resist passing through, leaving a rough puree.

Swap the peas

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

  1. Beansfits better
  2. Soybeanfits better
  3. Lima beansfits better
  4. Peasthe original

Fit is the average pairing score against pepper, butter, pork. 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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