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Game Soup

Soup made from game meat, turnips, cream, and egg yolks.

From an old cookbook · modernised transcription
By Margaret Brown · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Game Soup

Ingredients

Directions

Make the soup

  1. Take all the meat off the breasts of any cold birds left from preceding day.

  2. Pound it in a mortar, beating to pieces the legs and bones, and boil them in some broth for an hour.

  3. Boil 6 turnips, mash them and strain through cloth with the pounded meat.

  4. Strain the broth and put a little of it at a time into the sieve to help you strain all of it through.

  5. Put soup kettle near the fire, but do not let it boil.

Finish the soup

  1. When ready to dish your dinner, have 6 yolks of eggs mixed with 1/2 pint of cream; strain through a sieve; put soup on fire, and when coming to a boil put in eggs and stir well with wooden spoon.

  2. Do not let it boil, lest it curdle.

Cook and serve the artichokes

  1. Soak artichokes in cold water, wash them well, and put them in plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take 1-1/2 to 2 hours.

  2. To know when they are done, draw out a leaf.

  3. Trim them and drain them on a sieve.

  4. Send up melted butter with them, which some put into small cups so that each guest may have one.

Nutrition, whole recipe (rough)

163Calories
8 gProtein
11 gFat
9 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Turnip1 medium (122g)34
Salt1 tsp (6g)0

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

By Margaret Brown. 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 + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Cream + turniptop 27% of all pairs
    Smell alikemoderate
    Cooked together797 recipes

    Shared aroma: octanal (fat, soap).

  3. Turnip + eggtop 36% of all pairs
    Smell alikelow
    Cooked together1,077 recipes

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

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

Eggs
Yolks and cream thicken the soup into a smooth, velvety body when gently heated.
Cream
Adds richness and a silky mouthfeel to the soup and softens the egg thickening.
Turnips
Boiled and mashed, they add body and a mild sweetness to the soup.
Cold birds (in the method)
Cooked meat from the breasts and legs gives the soup its main flavor and substance.

The step that matters

Keep the soup from boiling once the eggs go in. Egg yolks thicken by gentle heat; at a boil they scramble and curdle, leaving the soup grainy instead of smooth.

Swap the turnip

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

  1. Spinachfits better
  2. Asparagusfits better
  3. Leekfits better
  4. Turnipthe original

Fit is the average pairing score against cream, egg. 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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