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Sweet Cider Soup

A light soup made by boiling cider, thickening with flour, sweetening with sugar, and folded with beaten egg yolk and white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Sweet Cider Soup

Ingredients

Directions

Make the soup

  1. Boil the cider in a saucepan.

  2. Dissolve the flour in a little water.

  3. Add the dissolved flour to the boiling cider.

  4. Stir in the sugar until dissolved.

Finish with egg

  1. Pour the mixture over the well-beaten egg yolk.

  2. Top with the beaten egg white.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Cider + sugartop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cider + flourtop 29% of all pairs
    Smell alikelow
    Cooked together812 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Cider
Forms the liquid base and provides the main apple flavor.
Flour
Thickens the boiling cider so the soup has more body.
Sugar
Adds sweetness to balance the tartness of the cider.
Egg
The yolk enriches and thickens the soup, while the beaten white adds a light, airy topping.

The step that matters

Pouring the hot mixture over the egg yolk. Adding hot liquid to egg too quickly can scramble the yolk, leaving lumps instead of a smooth, creamy texture. Pour slowly while whisking the yolk so it warms gradually.

“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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