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Veal Soup

A hearty soup made with veal, ham, onions, cream, flour, eggs, and seasonings.

From an old cookbook · modernised transcription
By Mary Randolph · From a historical cookbook (Project Gutenberg) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Soup

Ingredients

Directions

Make the soup base

  1. Put into a pot three quarts of water, three onions cut small, one spoonful of black pepper pounded, and two of salt, with two or three slices of lean ham.

  2. Let it boil steadily for two hours. Skim it occasionally.

  3. Put into it a shin of veal.

  4. Let it boil two hours longer.

  5. Take out the slices of ham.

  6. Skim off the grease if any should rise.

Thicken and finish

  1. Take a gill of good cream and mix it with two tablespoons of flour very nicely.

  2. Add the yolks of two eggs beaten well.

  3. Strain this mixture.

  4. Add some chopped parsley.

  5. Pour some soup on by degrees, stir it well, and pour it into the pot.

  6. Continue to stir until it has boiled two or three minutes to take off the raw taste of the eggs.

  7. If desired, add a dozen ripe tomatoes, peeled after soaking in hot water for a few minutes.

Nutrition, whole recipe (rough)

877Calories
48 gProtein
26 gFat
108 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
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)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 Mary Randolph. 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Veal shin (in the method)
Gives the soup its meaty body and rich flavour as it simmers.
Flour
Thickens the cream mixture so it lends body to the soup.
Eggs
Yolks enrich and thicken the soup when stirred in gently.
Cream
Adds richness and smoothness, softening the soup's flavour.
Onions
Release sweetness and aroma into the broth during long simmering.

The step that matters

Adding the egg and cream mixture. Egg yolks can curdle or scramble if the soup is too hot or added all at once. Pouring in gradually while stirring tempers the eggs, and boiling briefly then cooks out the raw taste.

Swap the onion

How well each one fits the dish's main ingredients (pepper, ham, cream, flour, egg, parsley):

  1. Shallotfits better
  2. Spinachfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against pepper, ham, cream, flour, egg, parsley. 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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