Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Cream of Corn Soup
Ingredients
Directions
Prepare
Combine one quart of milk, one can of corn, one small sliced onion, three tablespoons butter, two tablespoons flour, yolks of two eggs, salt, and pepper to taste.
Make the soup
In a double boiler, put corn, milk, and onion, cook fifteen minutes, strain.
Blend butter and flour, add, cook fifteen minutes.
Add yolks of eggs last.
Serve
Serve in bouillon cups with whipped cream and a few kernels of popped corn.
Nutrition, whole recipe (rough)
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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.
Photo for illustrative purposes only · Contact us to use it
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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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Onion + peppertop 11% of all pairsSmell alikemoderateCooked together68,474 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + oniontop 15% of all pairsSmell alikemoderateCooked together42,912 recipes
Shared aroma: decanal (soap, orange peel).
Butter and flour barely smell alike, yet cooks put them together in 124,287 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
What each ingredient does
- Milk
- Forms the liquid base that gives the soup its body and creamy mouthfeel.
- Butter
- Adds fat for richness and smooth flavor in the soup.
- Flour
- Thickens the soup as its starch swells and sets when cooked with butter and liquid.
- Eggs
- Egg yolks enrich and thicken the soup as their proteins set gently with heat.
The step that matters
Add the egg yolks last. Egg yolks can curdle or scramble if they meet very hot liquid. Adding them at the end, with the pot off or low heat, lets them thicken smoothly and keeps the soup silky.
Swap the onion
How well each one fits the dish's main ingredients (milk, butter, flour, egg, pepper):
- Capsicumfits better
- Potatofits better
- Asparagusfits better
- Onionthe original
Fit is the average pairing score against milk, butter, flour, egg, 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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