Why it works: Mace and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 4,009 recipes. The science ↓
Cocoa-nut Soup
10 personsIngredients
Directions
Take the dark rind from the cocoa-nut, grate it finely on a clean grater; weigh it, and allow, for each quart of stock, 2 oz. of the cocoa-nut.
Simmer it gently for 1 hour in the stock.
Strain the mixture closely and thicken for table.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Mace + creamtop 18% of all pairsSmell alikelowCooked together4,009 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cocoa-nut (in the method)
- Its grated dark rind adds flavour and aroma to the stock.
- Stock
- Forms the liquid base that carries the flavour of the soup.
- Cream
- Adds richness and a smoother, fuller body to the soup.
- Mace
- Adds a warm, aromatic spice flavour to the soup.
The step that matters
Simmer gently for 1 hour. A gentle simmer draws flavour from the grated rind steadily without scorching the stock at the bottom of the pan. A hard boil can make the liquid bitter and cloudy.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.