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Soup

Soup Stock

A clear stock simmered from beef, veal or chicken with bones, used as the base for soups.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 20 ingredients
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Soup Stock

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 ↓

Soup Stock

Ingredients

Directions

Start the stock

  1. Put meats for soup on in cold water and simmer slowly for several hours.

  2. Add salt only when the soup is done, as it hardens the water.

  3. Cut the meat into small pieces and crack the bones.

  4. Soak the meat and bones in cold water before heating.

Simmer and strain

  1. Put the stock in a kettle that can be tightly covered and simmer (never boil hard) for 2 to 3 hours.

  2. Let the stock cool so the hardened fat can be taken from the top.

  3. Drop the white and shell of an egg into 1 quart of stock.

  4. Add any flavoring while the stock is cold.

  5. Stir the stock until thoroughly heated, then let it boil 10 minutes.

  6. Draw the stock to the back of the stove and add 1 cup of cold water.

  7. Strain through a napkin wrung out of hot water.

Add vegetables and meat

  1. Cook vegetables and cereals separately and add them to the stock at the last.

  2. Put butter and one sliced onion in a large frying pan.

  3. Cut the meat off the bones and fry until brown.

  4. Stick cloves in one onion and boil all together for 1/2 hour, then simmer 5 hours.

  5. Strain well and let stand overnight.

  6. Take off the grease; this should be a jelly.

  7. Heat when ready to serve.

Reduce and serve

  1. Wipe and cut the beef and bone into small pieces.

  2. Add water and heat slowly; add seasoning and simmer 5 hours.

  3. Boil down to 3 pints.

  4. Strain, remove fat, season with salt and pepper, and serve.

Nutrition, whole recipe (rough)

167Calories
2 gProtein
12 gFat
15 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
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Clove1 tsp ground (2g)7
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Bay Leaf1 leaf (0.6g)2
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 Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. 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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

  3. Celery + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  4. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

What each ingredient does

Onions
Adds sweetness and savory depth as they cook into the stock.
Butter
Adds fat and richness and helps the onion and meat brown in the pan.
Cloves
Adds a warm, aromatic flavor to the stock.
Mixed herbs
Adds aroma and herbal flavor to the stock.

The step that matters

Simmer, never boil hard. A hard boil breaks up fat and proteins and clouds the stock, so it stays gently simmering to keep the broth clear and well flavored.

Swap the onion

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

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

Fit is the average pairing score against celery, butter, clove, 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.

More soup stock recipes

Clear 33White 28Brown 9Clarified 7 See all 71 →

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