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Soup

Giblet Soup

A soup made from fowl gizzards and wing tips, thickened with flour and flavored with curry powder, salt, pepper, sugar, and mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 3,232 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Giblet Soup

Ingredients

Directions

Prepare the meat

  1. Thoroughly wash and clean the gizzards and wings.

  2. Cook the gizzards and wings until tender, about 30 minutes.

Make the soup

  1. In a large kettle, combine the beef essence and concentrated milk, stirring well.

  2. Add flour gradually while stirring briskly until mixed.

  3. Season with salt, pepper, sugar, curry powder, and mushrooms.

  4. Boil the mixture for one hour.

Can and process

  1. In 2-pound cans, place 6 ounces of meat and 2 ounces of cooked rice.

  2. Fill the cans with the prepared soup to the required weight.

  3. Wipe the rims of the cans.

  4. Seal the cans, leaving the vents open.

  5. Process the cans for 1 hour and 45 minutes at 54 pounds pressure.

  6. After processing, shut off the steam slowly and remove the cans.

  7. Cool the cans in a shower room until they are cool to the touch.

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 aroma chemistry they share, and how many recipes mention both.

  1. Beef + mushroomtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Milk + ricetop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rice + mushroomtop 9% of all pairs
    Aroma overlapstrong
    Mentioned together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Beef + peppertop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Beef + ricetop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Flour
Thickens the soup into a smooth, body-rich liquid as it is stirred in and boiled.
Concentrated milk
Adds richness and a creamy body that softens the soup's flavor.
Beef essence
Provides the main savory meat flavor and liquid base of the soup.
Curry powder
Adds warm, aromatic spice that defines the soup's flavor.
Rice
Adds starch and bulk, giving the canned soup more body and substance.

The step that matters

Process the cans for 1 hour and 45 minutes at 54 pounds pressure. Sealed low-acid soup must reach a high enough temperature under pressure for long enough to destroy harmful microorganisms; shortening time or pressure can leave the food unsafe, and the cans must be sealed properly first.

“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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