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Buttermilk Soup

A soup made from buttermilk, rice flour, raisins, egg, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Buttermilk Soup

Ingredients

Directions

Make the soup

  1. Bring the buttermilk to a boil.

  2. Stir in the raisins while the buttermilk is cold.

  3. Before it boils, add the rice flour and continue stirring until it boils.

Finish and serve

  1. Beat the egg and sugar together until creamy.

  2. Remove the soup from heat and stir in the egg and sugar just before serving.

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Buttermilk + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Buttermilk + sugartop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Rice + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Buttermilk
Forms the liquid base of the soup and gives it a tangy, creamy flavour.
Rice flour
Thickens the buttermilk as it heats, giving the soup body.
Egg
Enriches the soup and adds richness and body when stirred in off the heat.
Raisins
Add sweetness and chewy texture to the soup.
Sugar
Sweetens the soup and balances the tang of the buttermilk.

The step that matters

Adding the rice flour before the buttermilk boils. Rice flour must be stirred in while the buttermilk is still below boiling and kept moving, so it disperses evenly without clumping. Adding it to hot liquid can create lumps that are hard to smooth out.

“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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