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Pork, Croquettes of

A dish of salted pork simmered with vegetables and pease pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsnip and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 590 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Pork, Croquettes of

Ingredients

Directions

Prepare

  1. Soak the split peas for 12 hours.

  2. Place the pork in a pot.

  3. Cover with warm water (or cold if very salty).

  4. Bring to a boil.

  5. Skim the surface.

  6. Boil for 10 minutes.

  7. Add the onion, carrot, turnip, celery (cut into thick slices) and peppercorns.

  8. Simmer gently until the pork is done.

Cook the vegetables

  1. Boil the parsnips and cabbage separately.

  2. Cut the parsnips into 4 pieces.

  3. Chop the cabbage into small squares.

Make the pea pudding

  1. Drain the soaked peas.

  2. Tie the peas in a cloth.

  3. Cook in the boiling pot with the pork for about 1.5 hours.

  4. Rub the cooked peas through a fine sieve.

  5. Mix with butter and egg yolks.

  6. Season with salt and pepper.

  7. Return to the cloth.

  8. Boil with the pork for an additional 40 minutes.

Serve

  1. Serve the pork on a hot dish, garnished with parsnips and cabbage.

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. Parsnip + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together590 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Parsnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together1,097 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Cabbage + turniptop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Split peas
Break down into a smooth, thick pudding when cooked and rubbed through a sieve.
Egg yolks
Bind the pea purée and add richness and a firmer, set texture.
Butter
Adds fat for richness and a smoother, softer mouthfeel to the pea purée.
Salted pork
Provides the main savoury flavour, with its salt seasoning the surrounding broth.

The step that matters

Rubbing the cooked peas through a fine sieve. Peas must be fully softened before sieving; if they are undercooked, the purée stays grainy and will not form a smooth pudding texture.

Swap the peas

How well each one fits the dish's main ingredients (pork, cabbage, parsnip, onion, carrot, turnip, celery):

  1. Lentilsfits better
  2. Beansfits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against pork, cabbage, parsnip, onion, carrot, turnip, celery. 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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