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Noodles for Soup

A beef and veal stock with homemade noodles and vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Noodles for Soup

Ingredients

Directions

Make the noodles

  1. Beat the egg until light, then add a pinch of salt and enough flour to form a thick dough.

  2. Roll out the dough into a thin sheet, dust with flour to prevent sticking, and roll it up lightly.

  3. Slice the rolled dough into thin strips for noodles.

Make the stock

  1. Cut the veal and half of the beef into ½-inch cubes, removing all fat, and place in a pot with 2 quarts of cold water.

  2. Simmer the mixture slowly for 4-5 hours.

  3. In a separate pan, brown the remaining ¾ pound of beef in 1 tablespoon of butter.

  4. Add the browned beef to the pot to enhance the stock's color and continue simmering.

  5. Add the chopped carrot, onion, and celery that have been cooked in 1 tablespoon of butter for 5 minutes.

  6. Add salt, peppercorns, cloves, allspice, bay leaf, and the herbs to the soup.

  7. Cook the soup for an additional hour.

Finish the soup

  1. Strain the soup.

  2. Cool the strained soup.

  3. Clarify the soup with the egg white and shell for each quart of stock.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  4. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Beef + carrottop 10% of all pairs
    Smell alikemoderate
    Cooked together6,606 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
Bind the dough and add structure and richness to the noodles.
Lean beef
Builds the savory flavour and body of the stock as it simmers.
Veal
Adds gelatin and body to the stock during long simmering.
Flour
Gives the noodle dough enough structure to roll and slice.
Egg white
Clarifies the stock by trapping fine particles for a clearer broth.

The step that matters

Clarify the soup with the egg white and shell. Stir the egg white and shell into cool stock, then heat gently and do not boil hard. The proteins coagulate and trap cloudy particles; boiling vigorously breaks up the raft and leaves the broth murky.

Swap the celery

How well each one fits the dish's main ingredients (egg, flour, beef, veal, butter, carrot, onion):

  1. Parsleyfits better
  2. Capersfits about as well
  3. Celerythe original
  4. Turmericfits about as well

Fit is the average pairing score against egg, flour, beef, veal, butter, carrot, onion. 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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