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Potato Bread for Soup

A baked potato bread served with soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and nutmeg are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,052 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Bread for Soup

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Cream the fat in a bowl.

  2. Add the egg yolks and grated potatoes, mixing well.

  3. Beat the egg whites until stiff and gently fold them into the mixture.

Bake and serve

  1. Pour the mixture into a flat pan and bake at 350°F (175°C) until set.

  2. Once cooled, cut into squares or cubes.

  3. Place the potato bread in a tureen and pour hot soup over it 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. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

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

  2. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 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

Potatoes
Provide the bulk and moisture that give the bread its soft, tender crumb.
Eggs
Set the bread as they cook and, whipped whites, lighten its texture.
Fat
Adds richness and tenderness by coating flour-free starch and softening the crumb.

The step that matters

Folding in the beaten egg whites. Stiff whites hold air that lifts the batter. Stirring them in vigorously deflates the foam, which leaves the bread dense instead of light.

Swap the potato

How well each one fits the dish's main ingredients (egg, nutmeg):

  1. Spinachfits better
  2. Sweet potatofits better
  3. Shallotfits better
  4. Potatothe original

Fit is the average pairing score against egg, nutmeg. 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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