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Oyster Soup From Tinned Oysters

A soup made with tinned oysters, mutton stock, roux, meat extract, and optional sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 936 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Oyster Soup From Tinned Oysters

Ingredients

Directions

Prepare

  1. Open the tin of oysters and drain the liquid.

  2. In a pot, combine the mutton stock and the liquid from the oysters.

Make the soup

  1. Add the brown thickening or roux to thicken the soup.

  2. Stir in the meat extract for flavor.

  3. If desired, add sherry to enhance the taste.

  4. Heat the soup until warmed through, then serve.

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. Mutton + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together936 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Oyster + muttontop 16% of all pairs
    Smell alikemoderate
    Cooked together317 recipes

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

  3. Oyster + meattop 17% of all pairs
    Smell alikemoderate
    Cooked together536 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Oyster + sherrytop 21% of all pairs
    Smell alikemoderate
    Cooked together340 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Meat + sherrytop 22% of all pairs
    Smell alikemoderate
    Cooked together505 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

What each ingredient does

Mutton stock
Forms the liquid base of the soup and carries the main savoury flavour.
Brown thickening or roux
Thickens the stock into a body-rich soup as its starch gelatinises with heat.
Extract of meat
Adds concentrated savoury, meaty depth to the broth.
Sherry
Adds acidity and aroma that brighten the rich, savoury broth.

The step that matters

Thickening the soup with roux. Roux thickens only as its starch swells in simmering liquid. Adding it too quickly or without stirring can leave lumps, and the soup stays thin if it is not heated enough.

“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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