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Peas Pudding

A pudding made from dried peas, cream, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Peas Pudding

Ingredients

Directions

Prepare the peas

  1. Soak dried peas in cold water for several hours.

  2. Tie the soaked peas loosely in a bag and boil until tender.

  3. Rub the peas through a sieve.

Make the pudding

  1. Add ½ pint of cream and 2 beaten eggs to each pint of peas.

  2. Season with salt to taste.

  3. Tie the mixture in a floured pudding bag.

  4. Boil for half an hour.

Serve

  1. Serve with melted butter or white sauce.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Dried peas
Form the main body of the pudding once cooked and sieved into a smooth purée.
Eggs
Bind the purée so it sets firmly when boiled.
Cream
Adds richness and a softer, smoother texture to the pudding.

The step that matters

Rub the peas through a sieve. Peas must be cooked until fully tender before sieving; if they are firm, the purée stays grainy and the pudding will not set smoothly.

Swap the peas

How well each one fits the dish's main ingredients (cream, egg, flour, butter):

  1. Almondfits better
  2. Pistachiofits better
  3. Macadamia nutfits better
  4. Peasthe original

Fit is the average pairing score against cream, egg, flour, butter. 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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