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Cream of Potato Soup

From an old cookbook · modernised transcription
By Mary Elizabeth Lyles Wilson (1860–1924) · From a historical cookbook (Internet Archive) · 8 ingredients
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Cream of Potato Soup

Why it works: Celery and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 18,518 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Cream of Potato Soup

Ingredients

Directions

  1. 1 pt. sweet milk. 1 small onion, grated.

  2. 1 cup creamed Irish po- 1 stalk celery, cut fine.

  3. tatoes. 2 yolks of eggs. 1 pt. cream sauce.

  4. Have sauce warm and add potatoes while warm. When thoroughly blended add milk, onion, celery, and just before serving add the beaten yolks of the eggs.

  5. CREAM OF CELERY SOUP. One large stalk of celery cut in small pieces. Cook until tender, in salt water, using two pints. When per- fectly done run through colander. Add to the white sauce with a little grated onion and seasoning.

  6. PEA SOUP. Drain liquor from one can of peas, cook the peas in two pints of cold water or chicken stock twenty minutes. Press through sieve. Add to the cream sauce. A little onion flavors nicely. Serve with one spoon of whipped cream.

Nutrition, whole recipe (rough)

179Calories
8 gProtein
11 gFat
12 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Celery1 stalk (40g)6
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 Mary Elizabeth Lyles Wilson (1860–1924). 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. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Onion + creamtop 18% of all pairs
    Smell alikelow
    Cooked together10,827 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Celery + creamtop 18% of all pairs
    Smell alikelow
    Cooked together3,863 recipes

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

  4. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Celery + eggtop 34% of all pairs
    Smell alikelow
    Cooked together6,334 recipes

    Shared aroma: nonanal (fat, citrus).

Onion and cream barely smell alike, yet cooks put them together in 10,827 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 (onion, egg, cream):

  1. Garlicfits better
  2. Nutmegfits better
  3. Capersfits about as well
  4. Celerythe original

Fit is the average pairing score against onion, egg, cream. Candidates are from the same food group and used in at least 100 recipes.

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