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Quick Egg Soup

A hot soup made with beef extract, water, onion, celery, salt, pepper, beaten eggs, and rice.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Quick Egg Soup

Ingredients

Directions

Make the broth

  1. Stir a teaspoon of beef extract into 1 qt boiling water.

  2. Add grated onion, i/s teaspoon of celery seed or a little chopped celery, 1/2 teaspoon of salt, and a saltspoon of pepper.

  3. Stir constantly until it reaches the boiling point.

  4. Strain through a fine sieve.

Finish and serve

  1. Pour the hot broth into the well-beaten yolks of 2 eggs.

  2. Add 4 tablespoons of carefully boiled rice.

  3. Serve very hot.

Nutrition, whole recipe (rough)

559Calories
37 gProtein
22 gFat
51 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
Beef100g cooked250
Rice1 cup cooked (158g) white206
Egg1 large egg (50g)78
Nutmeg1 tsp ground (2.2g)12
Black Pepper1 tsp ground (2.3g)6
Cinnamon1 tsp ground (2.6g)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 Warren, Pa. Presbyterian church. Second auxiliary missionary 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.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  4. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 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

Eggs
Yolks thicken the hot broth gently into a light, creamy body when poured in slowly.
Rice
Adds starchy body and bulk to the soup as it is served.
Beef extract
Provides the concentrated savory meat flavour that forms the base of the broth.

The step that matters

Pour the hot broth into the beaten yolks. Adding hot broth to yolks slowly, while stirring, warms them gradually. Pouring too fast can scramble the yolks into lumps instead of thickening the soup smoothly.

Swap the parsley

How well each one fits the dish's main ingredients (rice, beef, egg, pepper, cinnamon, nutmeg):

  1. Cardamomfits better
  2. Clovefits better
  3. Allspicefits better
  4. Parsleythe original

Fit is the average pairing score against rice, beef, egg, pepper, cinnamon, 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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