Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Amber Soup
Ingredients
Directions
Cut up a chicken, put it in three quarts of water with a soup bone. Boil slowly for four hours; then add an onion with half a dozen cloves stuck in it, and fried in hot lard; cut. u|) half a carrot, a little })arsley, and thi-ee stalks of celery, and cook for another hour; strain into a large bowl and next dav remove the grease from the top; take out the
ExcHAXGE Cook Book.
stock, which should be jellied; remove all settlings; put on to boil, skim, then put in the beaten white of an egg with the shell broken into it; skim off carefully, and strain through a fine strainer. It must be heated when Avanted, and caramel added if a rich color is desired.
MOCK BISQUE SOUP
Boil a quart can of tomatoes, add a teaspoonful of soda. Boil nearly three pints of milk, reserving the rest of the milk to mix a tablespoonful of flour. Add the cold milk and flour to the boiling milk, and cook five minutes; strain the tomatoes, add tablespoonful of butter, pepper and salt to taste; mix with the thickened milk, and serve immediately.
Nutrition, whole recipe (rough)
Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Clove + peppertop 5% of all pairsSmell alikestrongCooked together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + clovetop 15% of all pairsSmell alikemoderateCooked together12,671 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + clovetop 18% of all pairsSmell alikemoderateCooked together5,165 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Flour + peppertop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the clove
How well each one fits the dish's main ingredients (milk, flour, pepper):
- Cardamomfits better
- Cinnamonfits better
- Turmericfits better
- Clovethe original
Fit is the average pairing score against milk, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.
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