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Green Peas Pudding

A baked pudding made with green peas, eggs, butter, flour, ham, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Green Peas Pudding

Ingredients

Directions

Make the batter

  1. Beat the eggs in a bowl.

  2. In a saucepan, mix the butter and flour, then melt the mixture over low heat.

  3. Stir in the minced ham, pepper, and salt, then let the mixture cool.

  4. Add the beaten eggs and enough milk to create a thick batter.

Boil and serve

  1. Butter a mold and cover it with a floured cloth.

  2. Boil the mold for 2 hours.

  3. Turn out the pudding and serve with melted butter.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the batter and set into a firm, sliceable pudding when heated.
Flour
Thickens the butter and milk mixture so the batter holds its shape.
Butter
Adds richness and fat, enriching the flavor and texture of the pudding.
Milk
Hydrates the flour and eggs to form a thick, pourable batter.

The step that matters

Cover the mold with a floured cloth. The floured cloth helps form a dry protective skin on the pudding during boiling, so it keeps its shape and does not turn soggy when turned out.

Swap the peas

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

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

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