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Soup

Turkey Boxe Soup

A soup made from a turkey frame with stuffing, simmered in water and finished with boiled rice, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Turkey Boxe Soup

Ingredients

Directions

Make the stock

  1. Cut up the turkey frame with stuffing.

  2. Place it in a soup kettle with cold water.

  3. Slowly cook for three hours.

Finish the soup

  1. One hour before serving, strain the soup and add boiled rice.

  2. Season to taste with salt and pepper.

Recipe from a historical cookbook (Internet Archive).

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.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  3. Turkey + ricetop 17% of all pairs
    Smell alikemoderate
    Cooked together135 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

What each ingredient does

Turkey frame
Bones and connective tissue release flavor and gelatin into the broth during long cooking.
Cold water
Serves as the cooking liquid that gradually draws flavor out of the frame.
Boiled rice
Adds body and soaks up broth, giving the soup a heartier texture.

The step that matters

Slowly cooking the frame in cold water. Starting in cold water and simmering gently lets gelatin and flavor leach out gradually into the liquid. Boiling hard can cloud the broth and toughen the meat.

“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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