Name: Scaeoni Soup
Ingredients: 3 oz macaroni; 1 walnut-sized piece of butter; salt to taste; 2 quarts clear stock

Why it works: Walnut and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 6,832 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Scaeoni Soup

Ingredients

3 oz macaroni
1 walnut-sized piece of butter
salt to taste
2 quarts clear stock

Directions

Cook the macaroni

Boil the macaroni in water with a pinch of salt for 1 hour.
When tender, cut it into thin rings or lengths.

Finish the soup

Drop the macaroni into the boiling stock.
Stew for 15 minutes.
Serve with grated cheese.

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.

Walnut + buttertop 15% of all pairs

Smell alikemoderate

Cooked together6,832 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Macaroni: Provides the bulk and bite of the soup, and its starch slightly thickens the broth as it stews.
Butter: Adds richness and a rounded flavour to the broth.

“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.