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Rabbit Soup

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rabbit Soup

Ingredients

Directions

  1. Prepare the rabbit for cooking, and cut in h inch square pieces. Put in a saucepan with 1 tablespoon butter, 1 stalk celery, an onion, and 1 green pepper, seeded. Brown for 10 minutes. Brown in an ounce of flour. Add 5 pints water, \ cup red wine, and 1 cup strong broth. Add a bunch of soup herbs, pepper and salt, then let simmer IJ hours, stirring occasionally. Take out the herbs, mix in 2 tablespoons sherry, and serve.

Nutrition, whole recipe (rough)

625Calories
15 gProtein
13 gFat
104 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Bell Pepper1 medium (119g)31
Wine2 tbsp cooking wine (30ml)25
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0
Soupnot 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.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Celery + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together6,905 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Celery + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together785 recipes

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

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

Swap the celery

How well each one fits the dish's main ingredients (butter, sherry, flour, pepper):

  1. Thymefits better
  2. Parsleyfits better
  3. Nutmegfits better
  4. Celerythe original

Fit is the average pairing score against butter, sherry, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

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