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Soup Stock

A stock made by boiling bones, celery, tomatoes, and seasonings.

From an old cookbook · modernised transcription
By Towanda, Pa. Christ church. Young ladies society. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Soup Stock

Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Soup Stock

Ingredients

Directions

Make the stock

  1. Boil a soup bone the day before wanted.

  2. Place a shin of beef, five or six pounds, with a quart of water per pound and a little salt over the fire.

  3. Stew gently until scum rises.

  4. Skim it and boil slowly for four hours.

  5. Add two heads of celery, a browned onion, parsley, thyme, a few cloves, and boil for an hour.

  6. Boil gently from five to six hours, strain and cool in an earthen dish, skim the grease off the next day, keep in a stone jar in a cool place.

  7. When done, strain and cool, take off the grease that rises, return to soup pot.

Make the soup

  1. In order to prepare soup, it is only necessary to heat some of the jelly.

  2. Take three or four quarts of soup stock.

  3. Cook two quarts tomatoes and put through a sieve.

  4. Put tomatoes into stock.

  5. Brown a crust of bread quite dark, put in with a little French mustard and pepper or curry powder if preferred; but must be used sparingly.

  6. Thicken with four or five tablespoons flour stirred in cold water.

  7. Season with salt, pepper, and sugar to taste.

  8. Add a little butter before serving.

  9. One can have a change of soup each day by adding different flavorings, such as tomatoes, onions, vermicelli, tapioca, spring vegetables, fried bread, celery, etc.

Nutrition, whole recipe (rough)

501Calories
15 gProtein
2 gFat
105 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
Flour1 cup (125g) all-purpose455
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
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 Towanda, Pa. Christ church. Young ladies society. [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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Soup bone (in the method)
Gives the stock its body and meaty flavor as it simmers for hours.
Celery
Adds aromatic, savory flavor to the stock during simmering.
Tomatoes
Add acidity and body, giving the soup a fuller, brighter flavor.
Flour
Thickens the stock by swelling with heat to give a smoother body.

The step that matters

Skim the grease and scum. Fat and scum rising during simmering can cloud the stock and make it greasy. Skimming early and chilling overnight lets the fat solidify on top so it can be removed cleanly.

Swap the tomato

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

  1. Carrotfits better
  2. Parsnipfits better
  3. Shallotfits better
  4. Tomatothe original

Fit is the average pairing score against celery, flour, parsley, thyme, 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.

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