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Wine Soup

A soup made with water, cornstarch, Delaware wine, egg yolks, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Wine Soup

Ingredients

Directions

Make the soup

  1. Mix cornstarch with water.

  2. Add the mixture to the water and stir until it boils.

  3. Remove from heat and let cool slightly.

  4. Whisk in the egg yolks and sugar until smooth.

Serve

  1. Serve warm.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  2. Wine + sugartop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

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

  3. Wine + eggtop 33% of all pairs
    Smell alikelow
    Cooked together6,918 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Cornstarch
Thickens the liquid into a smooth, light soup body when heated.
Egg yolks
Add richness and body to the soup as they thicken it gently.
Delaware wine
Provides the main flavour and acidity of the soup.
Sugar
Sweetens the soup and balances the wine's acidity.

The step that matters

Whisk in the egg yolks and sugar until smooth. Egg yolks can scramble if added to very hot liquid. Letting the mixture cool slightly first, then whisking constantly, helps them blend in smoothly and thicken evenly.

“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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