Skip to main content
Main

Julienne Soup in Cans

A canned soup made with julienned carrots, turnips, onions, leeks, celery, and lettuce, mixed with clear jelly, beef essence, and mushroom catsup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Turnip and leek match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Julienne Soup in Cans

Ingredients

Directions

Prepare

  1. Finely cut the carrots, turnips, onions, leeks, celery, and lettuce (or cabbage).

  2. In each can, place 3 ounces of the mixed vegetables.

  3. Prepare the soup mixture by thoroughly mixing the clear jelly, beef essence, mushroom catsup, salt, white pepper, and mace.

  4. Fill each can with 17 ounces of the soup mixture.

  5. Wipe the cans clean, cap them with open vents, and inspect for leaks.

Process and cool

  1. Place the cans in retorts on trays, close the retorts, and steam for 1.5 hours at 2 in pressure.

  2. Slowly blow off the steam and close the vents of the cans as soon as possible.

  3. Return the cans to the retort and boil for 14.5 hours at 9 lb pressure.

  4. Blow off the steam again, remove the cans, and shower them with cold water until cool.

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. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Turnip + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together526 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Leek + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together217 recipes

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

  5. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Carrots
Provide body, color and sweetness to the vegetable pieces in the soup.
Beef essence
Supplies the main savory meaty flavor of the broth.
Clear jelly
Forms the liquid base that carries the vegetables and flavorings.
Mushroom catsup
Adds concentrated savory, umami depth to the broth.

The step that matters

Closing and venting the cans before the long retort. Cans must be sealed correctly and vented during the steam stage so air is removed; trapped air or a faulty seal can cause uneven heating or spoilage during the long pressure process.

Swap the onion

How well each one fits the dish's main ingredients (carrot, turnip, leek, celery, lettuce, beef, mushroom):

  1. Parsnipfits better
  2. Beetrootfits better
  3. Endivefits better
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, leek, celery, lettuce, beef, mushroom. 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.

More julienne soup recipes

Clear 4 See all 177 →

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCarrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipes