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Peas, Dried, Green

A boiled dish of dried green peas cooked with soda, salt, mint, and served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peas and mint are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,137 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Peas, Dried, Green

Ingredients

Directions

Prepare

  1. Wash the dried peas in warm water.

  2. Soak the peas in 4 cups of water with ½ oz. of carbonate of soda for 12 to 14 hours.

  3. Rinse the peas well to remove soda traces.

Cook and serve

  1. Boil the peas in salted water with dried mint until tender.

  2. Drain the peas and serve with 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. Peas + minttop 2% of all pairs
    Smell alikemoderate
    Cooked together1,137 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

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

  3. Mint + buttertop 26% of all pairs
    Smell alikelow
    Cooked together1,559 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Dried green peas
Form the main body of the dish, softening into a tender, starchy purée-like texture when cooked.
Carbonate of soda
Alkaline soaking softens the pea skins and speeds breakdown so the peas cook tender.
Butter
Adds fat and richness, giving the cooked peas a smooth, rounded mouthfeel.
Dried mint
Contributes a fresh, aromatic herbal flavour to the cooking water and peas.

The step that matters

Rinse the peas well after soaking. Soda left on the peas can leave a soapy, bitter taste and can make the peas break down unevenly, so thorough rinsing removes it before cooking.

“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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