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Peas Pudding

A savory pudding made from soaked split peas, butter, eggs, salt, and pepper, boiled and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peas and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,331 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Peas Pudding

Ingredients

Directions

Cook the peas

  1. Drain the soaked peas and boil them in water for 2 to 2.5 hours until soft.

  2. Lift the peas into a colander, untie the cloth, and crush them to a paste with a wooden spoon.

Make and cook the pudding

  1. Stir in the butter, salt, and pepper until well combined.

  2. Gradually add the whisked eggs, mixing thoroughly.

  3. Tie the mixture tightly in a floured cloth and boil for 1 hour.

  4. Turn the pudding gently onto a dish and serve hot.

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. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Peas + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: 2-octenal (fatty, green).

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

What each ingredient does

Split peas
Form the bulk of the pudding and set into a firm, sliceable paste when cooked and crushed.
Eggs
Bind the crushed peas together and help the pudding hold its shape when boiled.
Butter
Adds richness and a smoother, softer texture to the crushed peas.

The step that matters

Tying the mixture tightly in the cloth. If the cloth is loose, water can enter during boiling and make the pudding soggy and hard to hold together. A snug, floured cloth keeps the shape firm and helps a skin form on the outside.

Swap the peas

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

  1. Walnutfits about as well
  2. Almondfits about as well
  3. Peasthe original
  4. Pecansfits about as well

Fit is the average pairing score against butter, pepper, egg. 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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