Name: Veal and Sago Soup
Ingredients: 2½ lbs. lean veal; 3 quarts cold water; ¼ lb. pearl sago; 2 cups scalded milk; Yolks 4 eggs; Salt and pepper

Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal and Sago Soup

Ingredients

Directions

Prepare the veal stock

Order meat from market, very finely chopped.
Pick over and remove particles of fat.
Cover meat with water, bring slowly to boiling point, and simmer two hours, skimming occasionally.
Strain and reheat.

Make the soup

Soak sago one-half hour in enough cold water to cover.
Stir sago into hot stock and boil for thirty minutes.
Add milk.
Pour mixture slowly over slightly beaten egg yolks.
Season with salt and pepper.

Nutrition, whole recipe (rough)

233Calories

14 gProtein

13 gFat

14 gCarbs

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Veal	not in our table	0
Water	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.

By Fannie Merritt Farmer. 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.

Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Veal + peppertop 19% of all pairs

Smell alikemoderate

Cooked together10,049 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + peppertop 22% of all pairs

Smell alikemoderate

Cooked together26,984 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Veal + milktop 24% of all pairs

Smell alikemoderate

Cooked together2,013 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Veal + eggtop 28% of all pairs

Smell alikelow

Cooked together6,845 recipes

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

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

What each ingredient does

Veal: Gives the stock its meaty flavor and body as it simmers.
Pearl sago: Swells as it cooks, thickening the soup and giving it a light texture.
Milk: Adds richness and mild sweetness to the soup.
Egg yolks: Enrich and thicken the soup when gently combined with the hot mixture.

The step that matters

Pour mixture slowly over slightly beaten egg yolks. Adding hot liquid to egg yolks too quickly can scramble them. Pouring slowly while stirring gently warms the yolks evenly so the soup stays smooth and thickened.

“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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Veal and Sago Soup