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Pease Pudding

A boiled split pea pudding made with butter, cream, eggs, white pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream 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 ↓

Pease Pudding

Ingredients

Directions

Prepare the peas

  1. Tie the peas loosely in a cloth and boil in water until tender.

  2. Rub the peas through a colander or sieve.

Make and set the pudding

  1. Mix the pea pulp with butter, cream, eggs, white pepper, and salt until uniform.

  2. Tie the mixture tightly in a cloth and boil for 30 minutes to set.

  3. Turn out the pudding and serve.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  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. Egg + white peppertop 21% of all pairs
    Smell alikelow
    Cooked together2,312 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  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

Yellow split peas
Form the main body of the pudding once cooked and pureed into a thick pulp.
Eggs
Bind the pea pulp so it holds its shape when boiled and set.
Butter
Adds richness and a smoother, silkier texture to the pulp.
Cream
Adds moisture and richness, softening the texture of the pudding.

The step that matters

Tie the mixture tightly in a cloth and boil for 30 minutes to set. The cloth must be tight so the pudding keeps a firm, compact shape while it cooks. A loose wrap lets the mixture spread and cook unevenly, and the eggs need steady heat to set the pulp properly.

Swap the white pepper

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

  1. Nutmegfits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against peas, butter, cream, 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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