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Coen Soup

From an old cookbook · modernised transcription
By Ithaca (N.Y.) First Baptist Church. Ladies Union · From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 81,283 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Coen Soup

Ingredients

Directions

  1. Mhs. H. W. Dyer.

  2. CEEAM TOMATO SOUP. One pint of canned tomatoes, or 4 large raw ones cut fine. Thei' add 1 quart of boiling water and let boil until done. Strain and add 1 teaspoon of soda, when it will foam ; then imanediately put in 1 pint of sweet milk, 1 tablespoon of flour wet with milk, salt, pepper and a large piece of butter. Mrs. W. H. Brta;t.

  3. POTATO SOUP. Pour or- five boiled and well mashed potatoes; 1 good sized onion fried in butter; 1 tablespoon of flour; 11^ pints of milk, cook. Run through the colander after cooking. Before serving add the well bcaien yolks of 2 eggs. Mrs. H. M. D nil?.

  4. VEGETABLES

  5. BAKED APPLES. Pour good size cooking apples; half a cup of sugar; 1 teasp>on of cornstarch; one- third level teaspoon of salt; half a pint boiling wa,i^r; a little grated nutmeg. Pare, quarter and core apples, place them in a deep baking dish, sprinkle the sugar over them. Put the cornstarch in half a pint cup, wet with a little cold water; then fill the cup with boil- ing water, pour over apples, sugar and salt. Grate a little nutmeg over the top. Bake until apples are done. Serve in a side-dish while hot Good with pork roast or pork chops. Mrs. 0. H. Waltz.

  6. 94 THE USEFUL COOK BOOK

By Ithaca (N.Y.) First Baptist Church. Ladies Union. 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 aroma chemistry they share, and how many recipes mention both.

  1. Milk + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

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

  2. Tomato + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

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

  3. Tomato + oniontop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,633 recipes

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

  4. Onion + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together68,474 recipes

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

  5. Flour + buttertop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (tomato, milk, flour, butter, sugar, egg, pepper):

  1. Capsicumbetter flavor fit
  2. Potatobetter flavor fit
  3. Sweet potatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against tomato, milk, flour, butter, sugar, egg, pepper. 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).

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