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White Fbioabbbb Okioken

A creamy chicken and pork soup thickened with eggs, flour, and butter, flavored with onion, parsley, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper 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 ↓

White Fbioabbbb Okioken

Ingredients

Directions

Prepare

  1. Clean and cut the chicken, then soak it in saltwater for 30 minutes.

Cook the soup

  1. Place the chicken and pork in a pot of water, cover, and cook slowly until tender.

  2. Add the chopped onion, parsley, and pepper to the pot.

  3. In a bowl, mix the cream or milk with the eggs and flour, then add to the pot.

  4. Bring to a boil, then stir in the butter.

Serve

  1. Serve hot on a platter with the sauce poured over.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Chicken + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

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

  5. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

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

What each ingredient does

Eggs
Thicken the cream mixture and help bind the soup together as they set with heat.
Flour
Thickens the liquid, giving the soup body and a smoother texture.
Butter
Adds richness and a silky mouthfeel when stirred in at the end.
Cream or milk
Adds richness and a creamy body that makes the soup white and mellow.

The step that matters

Bring to a boil, then stir in the butter. Eggs and flour in the cream mixture can curdle or lump if the soup boils hard after they are added. Keeping heat controlled helps the sauce stay smooth and thick.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, pork, onion, pepper, cream, egg, flour):

  1. Garlicfits better
  2. Thymefits about as well
  3. Turmericfits about as well
  4. Parsleythe original

Fit is the average pairing score against chicken, pork, onion, pepper, cream, egg, flour. 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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