Skip to main content
Main

Sweet Breads with Peas

A sweet bread dish mixed with peas, butter, flour, and milk, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Sweet Breads with Peas

Ingredients

Directions

Prepare the sweet breads

  1. Remove the tubes and membranes from the sweet breads.

  2. Parboil the sweet breads in boiling, salted, acidulated water for 20 minutes.

  3. Drain the sweet breads.

  4. Plunge the drained sweet breads into cold water; once cool, cut into cubes.

Make the sauce

  1. Drain the canned peas, then rinse the drained peas.

  2. Melt the butter in a saucepan.

  3. Add the flour, ¼ teaspoon salt, and paprika to the melted butter.

  4. Gradually pour in the milk or thin cream, stirring until it boils.

  5. Add the sweet breads and peas to the sauce.

  6. Serve as soon as thoroughly heated.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Sweet breads
Provide the tender, meaty base that the sauce coats and carries.
Butter
Adds richness and fat, carrying flavour through the sauce.
Flour
Thickens the butter and milk into a smooth, cohesive sauce.
Milk or thin cream
Forms the liquid of the sauce, adding moisture and creamy body.

The step that matters

Gradually pour in the milk or thin cream, stirring until it boils. Adding liquid slowly while stirring keeps the flour evenly dispersed, preventing lumps. The starch thickens as the sauce heats and boils, so it must be stirred to reach full thickness.

Swap the peas

How well each one fits the dish's main ingredients (bread, vinegar, butter, flour, milk):

  1. Almondfits better
  2. Chestnutfits better
  3. Peanutfits about as well
  4. Peasthe original

Fit is the average pairing score against bread, vinegar, butter, flour, milk. 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.

You might also like

Brown BreadBrown Bread461 recipesGreen PeasGreen Peas229 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes