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Soup Stock

A stock made from beef, veal, or chicken bones, barley, vegetables, eggs, milk, salt, and nutmeg.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 7 ingredients
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Soup Stock

Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Soup Stock

Ingredients

Directions

Make the stock

  1. Soak a bone with meat in plenty of cold water for an hour, cover and boil slowly for 4 or 5 hours.

  2. Add the common soup vegetables, 1 onion, carrot, turnip, 1 stalk celery, 1 sprig parsley, a bay leaf, and, if liked, a few cloves and peppercorns; simmer another hour, salt, and strain.

  3. Put in a cold place. The next day, skim and make your soup. Or keep a few days for strengthening cream soups and sauces.

Add barley and finish

  1. Wash and boil for 2 hours 1 cup barley in enough water to keep it well covered; drain and add it to a good beef, veal or chicken broth; let simmer for 10 minutes.

  2. Take from the fire and stir in the yolk of 1 or 2 eggs beaten in 1 cup sweet milk; season with salt and a little nutmeg.

  3. Rice or tapioca may be used in the same way.

Nutrition, whole recipe (rough)

483Calories
20 gProtein
15 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
Barley1 cup cooked (157g)193
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Onion1 medium (110g)44
Nutmeg1 tsp ground (2.2g)12
Celery1 stalk (40g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot 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 Martin, Maria Ewing, Mrs., [from old catalog] comp. 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.

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.

  1. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 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. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Celery + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together1,331 recipes

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

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

What each ingredient does

Barley
Swells as it simmers, adding body and a thick, hearty texture to the broth.
Eggs
Yolks beaten with milk and stirred off the heat thicken the soup gently and enrich it.
Sweet milk
Adds richness and softness, mellowing the broth when combined with the egg mixture.

The step that matters

Stirring the egg and milk in off the heat. If the soup is boiling when the eggs go in, the yolks can scramble and curdle instead of thickening smoothly. Removing it from the fire first lets them set gently.

Swap the onion

How well each one fits the dish's main ingredients (celery, parsley, barley, egg, milk, nutmeg):

  1. Leekfits better
  2. Carrotfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against celery, parsley, barley, egg, milk, nutmeg. 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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