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Peas Pudding

A boiled and blended pudding made from split peas, butter, egg yolk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and peas 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 ↓

Peas Pudding

Ingredients

Directions

Prepare the peas

  1. Soak the peas overnight in cold water.

  2. Dry the peas thoroughly.

  3. Tie the peas loosely in a cloth.

  4. Place the peas in warm water.

  5. Boil for 2 hours or until tender.

Finish the pudding

  1. Transfer the peas to a basin.

  2. Beat the mixture well.

  3. Add the yolk, butter, and salt.

  4. Tie the mixture again in a cloth.

  5. Boil for another hour.

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. Butter + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + peastop 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, breaking down into a thick, starchy mass as they cook.
Egg yolk
Binds the cooked peas together and helps the pudding set firm when cooled.
Butter
Adds fat for richer flavour and a smoother, moister texture.

The step that matters

Boil for 2 hours or until tender. Split peas must be fully softened before beating, otherwise the mixture stays grainy and will not blend into a smooth pudding. Gentle, steady boiling keeps the cloth-wrapped peas cooking evenly.

Swap the peas

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

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

Fit is the average pairing score against butter, 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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