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Pease Pudding

A savory dish of cooked peas mixed with eggs, butter, salt, and pepper, served hot.

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 ↓

Pease Pudding

Ingredients

Directions

Prepare the peas

  1. Wash the peas in warm water.

  2. If whole, steep them for 2 hours.

  3. Tie the peas loosely in a cloth.

  4. Boil until they can be pushed through a wire sieve.

Make the pudding

  1. Add salt, pepper, and beaten eggs to the pea pulp. Stir in the butter.

  2. Tie the cloth tightly.

  3. Boil for 30 minutes.

  4. Remove from the cloth.

  5. 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. 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Peas + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: 2-octenal (fatty, green).

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

What each ingredient does

Dried peas
Form the main body of the pudding once cooked and pushed through a sieve.
Eggs
Bind the pea pulp so it sets firmly when cooked.
Butter
Adds richness and a smooth, silky mouthfeel to the pudding.

The step that matters

Boil until the peas can be pushed through a sieve. Peas must be cooked fully soft so they break down into a smooth pulp. Undercooked peas stay grainy and will not sieve cleanly, which affects the final texture of the pudding.

Swap the peas

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

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

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