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Pease Brose

Pease Brose is a thick pea flour porridge mixed with boiling water, salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pease Brose

Ingredients

Directions

  1. In a basin, combine the pea flour and boiling water, stirring until well mixed.

  2. Add salt, pepper, and butter, and mix until combined.

  3. Serve with or without oatcake.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and butter 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

Pea flour
Forms the main body of the brose, thickening into a soft, porridge-like mass as it absorbs water.
Boiling water
Hydrates the pea flour and gelatinises its starch, turning it into a smooth, thick mixture.
Butter
Adds richness and a smooth mouthfeel to the finished brose.

The step that matters

Adding the boiling water to the pea flour. The water must be boiling so the starch in the flour swells and thickens quickly. Stirring while combining prevents lumps forming as the flour hydrates.

“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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