Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 7,711 recipes mention both. Both carry estragole, which smells anise, licorice. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: egg
Directions
Prepare the blood
Put vinegar into a glass or crockery bowl (not metal) and catch the blood when killing the duck or goose, stirring to avoid coagulation.
Use fresh pig's blood if desired.
Make the soup
Cover the fowl trimmings and spare ribs with water, bring to a boil and skim.
Put spices, celery, onion and parsley into a sack and add to soup.
Cook slowly until the meat is almost done, about 2 hours.
Remove the spice sack, add fruit and cook for 1/2 hour more.
Finish and serve
Blend flour with 1/2 cup of the blood mixture, add 3 Tb soup stock, and pour into soup, stirring constantly.
Add sugar and cream and bring to a boil.
Serve with egg noodles or potato dumplings.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Allspice + clovetop 1% of all pairsAroma overlapstrongMentioned together7,711 recipes
Shared aroma: estragole (anise, licorice).
-
Celery + parsleytop 2% of all pairsAroma overlapstrongMentioned together6,805 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Parsley + peppertop 2% of all pairsAroma overlapstrongMentioned together34,118 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Celery + peppertop 3% of all pairsAroma overlapstrongMentioned together16,001 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Parsley + allspicetop 3% of all pairsAroma overlapstrongMentioned together1,289 recipes
Shared aroma: estragole (anise, licorice).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Blood
- Thickens the soup as it cooks and gives it its dark colour and rich flavour.
- Flour
- Thickens the blood mixture so the soup becomes smooth and body-rich.
- Sweet cream
- Adds richness and softens the sharp, acidic flavour of the soup.
- Vinegar
- Acidifies the blood so it stays liquid and does not clot before use.
- Dried prunes
- Add sweetness and a soft, fruity depth to the soup.
The step that matters
Adding the blood mixture. Blood clots when it meets heat, so it must be blended with flour and some cold or warm stock first and poured in while stirring constantly. Otherwise it can curdle into lumps.
Flavor stand-ins for the raisin
How well each one fits the dish's main ingredients (celery, parsley, onion, allspice, clove, pepper, apple):
- Lemonbetter flavor fit
- Limebetter flavor fit
- Orangebetter flavor fit
- Raisinthe original
Fit is the average pairing score against celery, parsley, onion, allspice, clove, pepper, apple. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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.
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.