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Soup

Meat Juice with Rennet Whey

A light soup made from meat juice, rennet whey, cream, salt, and sugar, adjusted for child digestion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Meat Juice with Rennet Whey

Ingredients

Directions

  1. Mix the meat juice with the rennet whey.

  2. Add the cream and a pinch of coarse sea salt.

  3. Sweeten with sugar to taste.

  4. Adjust proportions based on the child's age and digestion.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Whey + creamtop 10% of all pairs
    Smell alikemoderate
    Cooked together36 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Whey + sugartop 10% of all pairs
    Smell alikemoderate
    Cooked together58 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Meat + creamtop 24% of all pairs
    Smell alikelow
    Cooked together2,248 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Meat + sugartop 34% of all pairs
    Smell alikelow
    Cooked together2,866 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Meat juice
Adds a savory, meaty flavor to the liquid base.
Rennet whey
Forms the liquid base that carries the other ingredients.
Cream
Adds fat for richness and a smoother, softer mouthfeel.

“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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