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Pease Soup Puree — Puree De Pois

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 17,451 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Pease Soup Puree — Puree De Pois

Ingredients

Directions

  1. Quarter the sweet herbs and add them to a pot with whole pepper, mace, and cloves.

  2. Nearly fill the pot with boiling water and tie the top down with a bladder.

  3. Cook in a water boiler for 3 to 4 hours.

  4. Pour off the soup and thicken it with a little flour and butter.

  5. Stir in 1 tablespoon of your choice of sauce.

  6. Heat thoroughly and serve with forcemeat balls and the best parts of the hare.

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 aroma chemistry they share, and how many recipes mention both.

  1. Pepper + clovetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Mace + clovetop 6% of all pairs
    Aroma overlaplow
    Mentioned together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Flour + buttertop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Anchovy + meattop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together335 recipes

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

  5. Butter + anchovytop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the mace

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

  1. Nutmegbetter flavor fit
  2. Thymebetter flavor fit
  3. Parsleybetter flavor fit
  4. Macethe original

Fit is the average pairing score against pepper, clove, flour, butter, anchovy, meat. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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