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Green Peas Baked

A baked dish of green peas mixed with nut cream, parsley or celery leaves, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peas and parsley are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,885 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Green Peas Baked

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, combine the green peas, salt, nut cream, and minced parsley or celery leaves.

  3. Pour the mixture into a pudding dish.

Bake

  1. Bake in the oven until the top is a nice brown.

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 + parsleytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,885 recipes

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

  2. Cream + parsleytop 29% of all pairs
    Smell alikelow
    Cooked together6,392 recipes

    Shared aroma: octanal (fat, soap).

  3. Peas + creamtop 29% of all pairs
    Smell alikelow
    Cooked together1,400 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Green peas
Form the bulk of the dish and give it its main body and vegetable flavor.
Nut cream
Adds richness and body, helping the mixture hold together while it bakes.
Parsley or celery leaves
Add a fresh, herbal aroma that brightens the mild peas.

The step that matters

Bake until the top is nicely browned. Browning on the surface comes from dry heat driving Maillard reactions between sugars and proteins. Pulling the dish too early leaves the top pale and the centre under-set, while leaving it too long can dry or scorch the surface.

Swap the peas

How well each one fits the dish's main ingredients (cream, parsley):

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

Fit is the average pairing score against cream, parsley. 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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