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Peas, Creamed

Creamed peas made with butter, peas, sugar, parsley, ginger, pepper, and salt, folded into a thick batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Peas, Creamed

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the batter

  1. Prepare the thick batter as directed for Yorkshire Pudding.

  2. Add the chopped parsley and ginger to the batter.

Cook the peas

  1. Melt the butter in a saucepan and add the peas.

  2. Sprinkle the peas with sugar, ginger, pepper, and salt to taste.

  3. Cook until the peas are tender.

Combine and serve

  1. Combine with the batter 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Ginger + peppertop 9% of all pairs
    Smell alikestrong
    Cooked together6,800 recipes

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

  3. Peas + gingertop 11% of all pairs
    Smell alikemoderate
    Cooked together513 recipes

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

  4. Parsley + gingertop 11% of all pairs
    Smell alikestrong
    Cooked together676 recipes

    Shared aroma: estragole (anise, licorice).

  5. Peas + parsleytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,885 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Green peas
Form the main body of the dish and provide its sweet, fresh flavour when cooked until tender.
Butter
Adds fat and richness, helping the peas cook gently in a glossy coating.
Thick batter
Provides a light, set texture that is combined with the cooked peas.

The step that matters

Cook until the peas are tender. Peas cooked too briefly stay firm and starchy, while overcooking dulls their bright green colour and turns them mushy. Checking for tenderness by taste gives a soft but still fresh texture.

Swap the peas

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

  1. Chickpeafits better
  2. Cashew nutfits better
  3. Walnutfits better
  4. Peasthe original

Fit is the average pairing score against butter, sugar, parsley, ginger, pepper. 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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