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Pea Gelatine

A gelatinized pea broth made with peas, onion, carrot, celery, and gelatin.

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

  1. Wash and soak the dried peas in soft water overnight.

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

Make the broth

  1. Add the chopped onion, carrot, celery, and salt if desired.

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

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

  4. Prepare the broth with gelatin according to package instructions.

Serve

  1. Serve with zwieback spread with almond butter or topped with 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 starch that thicken the soup as they break down.
Gelatine
Sets the broth so it firms up as it cools, giving the soup a jellied texture.
Onion
Adds savoury depth and aroma to the broth as it simmers.
Carrot
Adds gentle sweetness and colour to the broth as it simmers.

The step that matters

Strain the mixture, allowing only a little pulp in the broth. Straining controls the texture: too much pulp makes the soup grainy and cloudy, while too little removes the body the peas give. Keeping a small amount of pulp balances smoothness with substance.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (peas, onion, carrot, celery, almond, butter, walnut):

  1. Parsleythe original
  2. Tarragonfits about as well
  3. Thymefits less well
  4. Cardamomfits less well

Fit is the average pairing score against peas, onion, carrot, celery, 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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