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Peas Baked with Nutmeato

A baked pea dish with nutmeato, sage, sea salt, and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peas and sage work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 204 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Peas Baked with Nutmeato

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the peas according to the previous recipe.

Mix

  1. In a bowl, combine the peas, nutmeato, sage, and salt.

  2. Gently fold in the beaten egg white.

Bake

  1. Transfer the mixture to an oiled baking tin.

  2. Bake at 400°F (200°C) until nicely browned.

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 + sagetop 15% of all pairs
    Smell alikemoderate
    Cooked together204 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

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

  3. Sage + eggtop 32% of all pairs
    Smell alikelow
    Cooked together2,100 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Peas
Form the bulk of the dish and give it its main body and texture.
Nutmeato
Adds body and richness, holding the mixture together with the peas.
Egg white
Adds structure, setting when baked to hold the mixture together.
Sage
Adds a savoury, aromatic flavour to the mixture.

The step that matters

Gently fold in the beaten egg white. Beaten egg white holds air bubbles that help lift and set the mixture. Vigorous stirring knocks out that air, leaving a denser, less tender result.

Swap the sage

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

  1. Mintfits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. Sagethe original

Fit is the average pairing score against peas, 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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