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Cherry Soup

Cherry soup made by boiling cherries with spices, then adding a dough of eggs, butter, breadcrumbs, and spices, forming balls, and cooking them in soup.

From an old cookbook · modernised transcription
By Landmarks Club · From a historical cookbook (Internet Archive) · 35 ingredients
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Why it works: Flour and chestnut match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 517 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cherry Soup

Ingredients

Directions

Prepare the fruit broth

  1. Unseed three or four pounds of cherries.

  2. Boil them with a little lemon peel, two cloves, cinnamon, and three pints of water for about half an hour of constant boiling.

  3. Strain the cherries.

  4. Add sugar to taste and the juice of one lemon.

Make and cook the dumplings

  1. Stir one or two eggs with a spoon, half a tablespoon of butter, one cup full of ground zwieback or bread crumbs, a little nutmeg, salt, and a little pepper to make a dough.

  2. Butter the palm of your hands.

  3. Form the dough into round little balls the size of a hazelnut.

  4. Boil the balls for about seven to ten minutes in the strained fruit soup.

Nutrition, whole recipe (rough)

1424Calories
42 gProtein
55 gFat
195 gCarbs

Counts 16 of 23 ingredients. The other 7 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Barley1 cup cooked (157g)193
Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Cherry1 cup (138g)87
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Clove1 tsp ground (2g)7
Pepper1 tsp ground (2.3g)6
Cinnamon1 tsp ground (2.6g)6
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0
Zwiebacknot in our table0
Chestnutnot in our table0
Coriandernot in our table0
Seednot in our table0
Macenot in our table0
Soupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Landmarks Club. 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. See the original page.

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. Flour + chestnuttop 6% of all pairs
    Smell alikestrong
    Cooked together517 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chestnut + barleytop 6% of all pairs
    Smell alikestrong
    Cooked together19 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Onion + barleytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,166 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Cherries
Provide the main fruit flavour and body of the soup.
Eggs
Bind the dumpling dough so the balls hold their shape.
Zwieback
Absorbs moisture and gives the dumpling dough body and structure.
Butter
Adds richness and tenderness to the dumpling dough.

The step that matters

Boil the dumplings for seven to ten minutes in the soup. Dumplings cooked too long can become tough and fall apart as the starch and egg proteins over-set, while undercooked centres stay raw. Gentle, steady simmering cooks them through while keeping them intact.

Swap the coriander

How well each one fits the dish's main ingredients (butter, milk, flour, chestnut, cream, onion, barley):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Capersfits better
  4. Corianderthe original

Fit is the average pairing score against butter, milk, flour, chestnut, cream, onion, barley. 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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