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Wine Soup

A soup made with wine, bread, flour, egg yolks, lemon peel, cinnamon, butter, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Wine Soup

Ingredients

Directions

Prepare the bread

  1. Toast the bread well, then remove the crust.

  2. Scrape off any burnt parts and break the bread into small pieces.

  3. Sift white sugar over the bread pieces.

Make the soup

  1. In a pot, mix flour, egg yolks, lemon peel, cinnamon, butter, and wine.

  2. Heat the mixture on the stove, stirring until it thickens but does not boil.

  3. Pour the mixture over the diced bread pieces.

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. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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

Egg yolks
Thicken the wine mixture as they set and add richness.
Flour
Helps thicken the liquid so it becomes a smooth, stable soup.
Wine
Provides the main liquid and a sharp, fruity flavour.
Bread
Forms the body of the soup and soaks up the thickened liquid.
Butter
Adds fat for a smoother, rounder mouthfeel.

The step that matters

Heating the mixture until it thickens but does not boil. Egg yolks set at gentle heat and can scramble or curdle if overheated, so the mixture should be stirred constantly and removed once it thickens.

Swap the lemon

How well each one fits the dish's main ingredients (bread, flour, egg, cinnamon, butter, wine, sugar):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against bread, flour, egg, cinnamon, butter, wine, sugar. 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.

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