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Prince of Wales's Soup

A turnip soup made with veal stock, bright stock, sugar, and bread pieces.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Turnip and white pepper work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 275 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Prince of Wales's Soup

8 persons

Ingredients

Directions

Prepare

  1. Peel the turnips.

  2. Cut the turnips into small round balls.

  3. Cut bread into small round pieces about the size of a shilling.

  4. Moisten the bread pieces with stock.

Make and serve the soup

  1. Put the turnip balls in the bright stock and simmer until tender.

  2. Add the veal stock and season with salt and white pepper to taste.

  3. Place the bread in a tureen and pour the soup over without shaking, to keep the bread from crumbling.

Nutrition, whole recipe (rough)

89Calories
1 gProtein
0 gFat
22 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
Sugar1 tbsp (12.5g) granulated49
Turnip1 medium (122g)34
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Vealnot 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 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. Turnip + white peppertop 20% of all pairs
    Smell alikelow
    Cooked together275 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  2. Veal + turniptop 21% of all pairs
    Smell alikelow
    Cooked together1,343 recipes

    Shared aroma: 3-hexenol (green, grassy).

  3. Veal + white peppertop 22% of all pairs
    Smell alikelow
    Cooked together1,057 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Turnip + sugartop 29% of all pairs
    Smell alikemoderate
    Cooked together1,330 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Sugar + white peppertop 42% of all pairs
    Smell alikelow
    Cooked together812 recipes

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

What each ingredient does

Turnips
Provide the main body of the soup and tender bite once simmered.
Veal stock
Adds savory depth and rich flavor to the broth.
Bread (in the method)
Soaks up stock to give soft, substantial pieces in the soup.

The step that matters

Pouring the soup over the bread. Pour gently without shaking so the moistened bread holds its shape. Stock-soaked bread is fragile and crumbles easily when disturbed, which would cloud the soup and spoil the texture.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, turnip, sugar):

  1. Capersfits better
  2. Cinnamonfits better
  3. Celeryfits better
  4. White pepperthe original

Fit is the average pairing score against veal, turnip, sugar. 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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