Why it works: Peas and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,887 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Peas Pudding
Ingredients
Directions
Prepare the peas
Wash the split peas.
Soak the peas in warm water.
Tie the soaked peas in a cloth.
Cook and finish
Place the cloth in a saucepan of hot water and boil until soft.
Remove the peas from the water.
Beat the peas with a little butter and salt.
Serve with boiled pork or beef.
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.
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Peas + buttertop 16% of all pairsSmell alikemoderateCooked 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
- Split peas
- Form the main body of the pudding, setting into a soft, thick mass as they cook.
- Butter
- Adds richness and a smoother texture when beaten into the cooked peas.
The step that matters
Boiling the peas until soft. The peas must cook long enough to break down fully; undercooked peas stay firm and grainy, while the starch softens and thickens as they cook through.
“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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