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Soup a LA Cantatrice

A creamy soup made with sago, eggs, cream, and stock, seasoned with sugar and bay leaf.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Soup a LA Cantatrice

8 persons

Ingredients

Directions

Make the soup

  1. Wash the sago in boiling water.

  2. Gradually add the sago to the nearly boiling stock.

  3. Simmer for ½ an hour until the sago is well dissolved.

Add the egg and cream

  1. Beat the yolks of the eggs.

  2. Add the boiling cream to the beaten yolks.

  3. Stir the egg‑cream mixture quickly into the soup.

  4. Do not let the soup boil, or the eggs will curdle.

Serve

  1. Serve immediately.

Nutrition, whole recipe (rough)

178Calories
7 gProtein
11 gFat
14 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

What each ingredient does

Sago (in the method)
Swells and dissolves in the stock, thickening the soup to a light body.
Eggs
Yolks enrich the soup and thicken it when gently heated, adding richness.
Cream
Adds fat and smoothness, giving the soup a rich, mellow texture.
Stock
Forms the liquid base that carries the flavour of the soup.

The step that matters

Stir the egg‑cream mixture into the soup without boiling. Egg yolks begin to set around 70°C and curdle if they get too hot, so the soup must stay below a boil once the eggs go in.

“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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