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A hearty soup made with barley, stock, milk, butter, and eggs.

From an old cookbook · modernised transcription
By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] · From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Beef and lamb match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 896 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Manufacturers of

Ingredients

Directions

Make the stock

  1. Combine five pounds beef, three pounds lamb shoulder, three pounds veal leg, one onion, and one stalk celery in a pot and boil gently for five hours.

  2. Boil for an additional hour, then strain the stock, adding salt and pepper.

Cook the barley

  1. In a separate pot, combine one teacup pearl barley, three pints clear stock, and one onion. Cook slowly for four or five hours.

Finish the soup

  1. Add one and a half pints boiling milk, two tablespoonfuls of butter, and three well beaten eggs, salt and pepper to taste, and stir.

  2. Let the soup stay on the stove for a few minutes after adding milk, eggs, and butter, but do not let it boil.

Nutrition, whole recipe (rough)

942Calories
64 gProtein
45 gFat
69 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Lamb100g cooked294
Beef100g cooked250
Barley1 cup cooked (157g)193
Milk1 cup (244ml) whole149
Onion1 medium (110g)44
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Vealnot 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 Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog]. 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. Beef + lambtop 4% of all pairs
    Smell alikestrong
    Cooked together896 recipes

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

  2. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + barleytop 6% of all pairs
    Smell alikemoderate
    Cooked together571 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  5. Beef + barleytop 7% of all pairs
    Smell alikemoderate
    Cooked together458 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Pearl barley
Swells during long simmering, giving the soup body and a thick, starchy texture.
Beef
Long simmering releases gelatin and meaty flavour into the stock that forms the soup's base.
Eggs (in the method)
Beaten eggs set when heated gently, thickening the soup and adding richness.
Milk
Adds creaminess and mild sweetness, softening the savoury stock.
Butter (in the method)
Adds fat that carries flavour and gives the soup a smooth, rich mouthfeel.

The step that matters

Adding the eggs and milk without boiling. Egg proteins set and curdle when overheated. If the soup boils after the eggs go in, it turns grainy instead of smooth and thickened.

Swap the onion

How well each one fits the dish's main ingredients (beef, lamb, veal, celery, milk, barley, pepper):

  1. Carrotfits better
  2. Potatofits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against beef, lamb, veal, celery, milk, barley, pepper. 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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