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Wheat Broth

A simple broth made by boiling wheat in veal broth, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Wheat and veal work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 55 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Wheat Broth

Ingredients

Directions

Prepare the wheat

  1. Soak the wheat in water overnight.

  2. Drain and parboil the wheat for 2 minutes.

  3. Drain again and place in a saucepan with the veal broth.

Cook and serve

  1. Let it boil slowly for 1 hour.

  2. Season lightly before serving.

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. Wheat + vealtop 21% of all pairs
    Smell alikemoderate
    Cooked together55 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

What each ingredient does

Wheat
Its starch thickens the broth and gives the soup a hearty, chewy texture.
Veal broth
Supplies the liquid and savory meaty flavor that the wheat absorbs as it cooks.

“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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