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Peas Pudding

A thick pudding made from split peas, butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peas and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,331 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Peas Pudding

Ingredients

Directions

Prepare the peas

  1. Wash and soak the split peas in water for 24 hours.

Cook and strain

  1. Tie the peas in a cloth and boil them in cold water for just over 2 hours until soft.

  2. Beat the peas through a wire sieve, then through a hair sieve.

Season and serve

  1. In a saucepan, combine the smooth pea mixture with butter, and season with pepper and salt to taste.

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

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

  2. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Split peas
Form the main body of the pudding, thickening into a soft, smooth purée when cooked and sieved.
Butter
Adds richness and a silky mouthfeel to the smooth pea mixture.

The step that matters

Beating the peas through the sieves. Cooked peas must be pushed through a fine sieve so the purée is smooth; skipping or rushing this leaves fibrous skins and a grainy texture.

Swap the peas

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

  1. Walnutfits better
  2. Black-eyed peafits better
  3. Almondfits better
  4. Peasthe original

Fit is the average pairing score against butter, 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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