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Telegram Conservation Cook Book

A bean soup made with beans, onion, butter, flour, soda, salt, pepper, paprika, and parsley.

From an old cookbook · modernised transcription
By Chapel, Inie Gage, Mrs. [from old catalog] · From a historical cookbook (Internet Archive) · 35 ingredients
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Why it works: Beans and tomato match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,713 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Telegram Conservation Cook Book

Ingredients

Directions

Prepare the beans

  1. Parboil beans with 2 quarts of water and 1 teaspoonful of soda for 20 minutes.

  2. Strain through a colander, rinse through several waters, then put on to boil with 4 quarts of water.

Cook the soup

  1. Place on a simmerer, cook until tender, about 3 hours, adding celery during the last hour of cooking.

  2. Cook the onion and drippings in a stewpan for half an hour.

  3. Drain the water from the beans (save this water), and put them in the stewpan with the onion, then add the flour and cook for half an hour, stirring often.

  4. At the end of this time, wash fine and gradually add the water in which the beans were boiled until it becomes like a thick cream.

  5. May then rub through a puree strainer, add salt and pepper, and cook for 20 minutes more.

Nutrition, whole recipe (rough)

906Calories
30 gProtein
26 gFat
137 gCarbs

Counts 10 of 14 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Beannot in our table0
Drippingnot in our table0
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 Chapel, Inie Gage, Mrs. [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.

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. Beans + tomatotop 1% of all pairs
    Smell alikestrong
    Cooked together2,713 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

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

  4. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  5. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Beans
Form the body of the soup, thickening into a smooth purée when rubbed through a strainer.
Flour
Thickens the cooking liquid into a creamy body as it cooks with the onion and drippings.
Onion
Adds aromatic flavour as it softens in the drippings.
Drippings
Provide fat that carries flavour and helps cook the onion and flour.

The step that matters

Adding the bean water gradually. Adding the liquid slowly while stirring keeps the flour smooth and lumps from forming, so the soup reaches an even, creamy thickness.

Swap the onion

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

  1. Potatofits better
  2. Asparagusfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against milk, butter, flour, beans, tomato, egg, tea. 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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