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 ↓
Pease Pudding
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Soak the split peas overnight.
Place the soaked peas in an earthen dish and cover with hot water.
Cook
Add the butter and salt.
Cook for five hours at 300°F (150°C).
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 and break down into a thick, soft purée as they cook.
- Butter
- Adds fat for richer flavour and a smoother, more velvety texture.
The step that matters
Cooking for five hours at 300°F (150°C). Split peas need long, gentle heat to soften fully and break down. Cooking too hot or too briefly can leave them grainy or firm, so the pudding will not set into a smooth purée.
“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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