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Pea Gelatine

A gelatinized pea broth with optional vegetables, served with zwieback and almond butter or walnut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Pea Gelatine

Ingredients

Directions

Prepare the peas

  1. Wash and soak the peas overnight in water.

  2. Bring the peas to a boil the next day.

Make the soup

  1. Add chopped onions, carrots, celery, and parsley, along with salt if desired.

  2. Simmer in an earthenware pot for at least one hour.

  3. Strain the mixture, allowing a little pulp to remain in the broth.

  4. Prepare with gelatine according to package instructions.

Serve

  1. Serve with zwieback spread with almond butter or finely ground walnut meat.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Almond + walnuttop 2% of all pairs
    Smell alikestrong
    Cooked together993 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Celery + walnuttop 6% of all pairs
    Smell alikestrong
    Cooked together852 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Dried green peas
Provide the main body and thickening of the soup as they break down during simmering.
Gelatine
Sets the broth to a firmer, jelly-like texture when it cools.
Onions
Add savoury depth as they soften and flavour the broth.

The step that matters

Straining with a little pulp left. Pushing the mixture through a strainer while leaving some pulp keeps the soup thick and smooth without being grainy or watery, because the peas' starch and fibre carry much of the body.

Swap the peas

How well each one fits the dish's main ingredients (onion, carrot, celery, parsley, almond, butter, walnut):

  1. Cashew nutfits better
  2. Pistachiofits better
  3. Chickpeafits better
  4. Peasthe original

Fit is the average pairing score against onion, carrot, celery, parsley, almond, butter, walnut. 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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