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Pease Soup

A hearty soup made from peas, pork hock, green cabbage, and served with sausages, eggs, roast beef, horseradish, pickles, apple tart, and custards.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Pease Soup

Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 5,690 recipes mention both. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Pease Soup

Ingredients

Directions

Prepare

  1. Boil, drain, and squeeze the green cabbage a day before serving.

  2. Chop the cabbage and warm it in a stew pan before serving.

  3. Warm the pease soup in a pot.

Serve

  1. Serve with boiled sausages and poached eggs, one egg and one sausage for each person.

  2. Accompany with cold roast beef, horseradish, pickles, apple tart, and boiled custards.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pork + beeftop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Cabbage + radishtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together106 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Horse + radishtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together529 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Beef + horsetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together81 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Cabbage + appletop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together235 recipes

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

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

What each ingredient does

Peas
Form the body and thick base of the soup as they break down during cooking.
Hock of pork
Adds savory, meaty flavor and fat to the soup broth.
Green cabbage
Adds vegetable texture and a mild, slightly sweet flavor to the meal.
Eggs
Provide protein and a soft, rich texture when poached.

Flavor stand-ins for the apple

How well each one fits the dish's main ingredients (peas, pork, cabbage, egg, beef, horse, radish):

  1. Avocadobetter flavor fit
  2. Lemonabout as good a flavor fit
  3. Applethe original
  4. Limeabout as good a flavor fit

Fit is the average pairing score against peas, pork, cabbage, egg, beef, horse, radish. 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).

“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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