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Peas Pudding

A pudding made from split peas, butter, and salt, boiled and molded.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

Cook the peas

  1. Tie the split peas in a cloth, leaving room for them to swell.

  2. Boil the peas in water for 2 to 3 hours until soft.

Shape the pudding

  1. Remove the pudding from the water.

  2. Place the pudding in a basin.

  3. Bruise the peas well.

  4. Mix in the butter and salt.

  5. Transfer the mixture into a mold.

  6. Tie the mold tightly.

Finish and serve

  1. Return the mold to the pan.

  2. Boil for an additional 30 minutes.

  3. Turn out the pudding to serve.

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 + 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

Split peas
Form the main body of the pudding, breaking down into a thick, soft mass as they cook.
Butter
Adds fat for richness and a smoother, more tender texture in the finished pudding.

The step that matters

Tie the split peas in a cloth, leaving room for them to swell.. Split peas absorb a lot of water and expand as they cook. If the cloth is tied too tightly, the peas have nowhere to swell and the cloth may burst or the pudding may cook unevenly.

“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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