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Scotch Pease Brose

A thick Scottish pea soup made with pea meal, butter, salt, boiling water, and served with fresh milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Scotch Pease Brose

Ingredients

Directions

  1. In a bowl, combine the pea-meal, salt, and butter.

  2. Add boiling water gradually until the mixture is thick enough for a spoon to stand in.

  3. Serve immediately with a glass of fresh milk.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Pea-meal
Forms the thick, starchy base that the boiling water turns into a porridge-like texture.
Butter
Adds richness and fat, giving the brose a smoother mouthfeel and flavour.
Fresh milk
Served alongside to cool and mellow the hot, savoury brose with each spoonful.

The step that matters

Add boiling water gradually. Pouring in the water all at once can leave dry lumps or a runny mix. Adding it slowly lets the starch in the pea-meal hydrate evenly, so the mixture thickens smoothly to the spoon-standing stage.

“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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