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Boiled Green Peas

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Peas and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,887 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Boiled Green Peas

Ingredients

Directions

  1. Wash and drain the peas.

  2. Boil plenty of salted water in a pot.

  3. Add the peas to the boiling water and cook until tender.

  4. Drain the peas well.

  5. Serve hot in a tureen 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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

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

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

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