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A hearty soup made from simmered bones and meat, flavored with pepper and salt, served with vegetables, tapioca or rice, eggs, lemon, and croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Soups

Ingredients

Directions

Make the broth

  1. Combine bones and meat in a pot with water.

  2. Bring to a boil, skim off foam, then reduce heat to simmer for 5 hours.

  3. Add pepper and salt, then strain into a jar to cool.

Serve

  1. For serving, add cooked vegetables, tapioca, or rice to the broth.

  2. Fry onions in butter until brown before adding to the soup.

  3. Place a yolk, poached egg, lemon slice, or crouton in each bowl and pour soup over.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

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

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Bones
Release gelatin and flavour into the water during the long simmer, giving the broth body.
Lean fresh meat
Adds savoury meaty flavour to the broth as it simmers.
Butter
Fat used for frying onions, adding richness and browning.

The step that matters

Skim off the foam after boiling. Foam carries impurities and proteins that can cloud and taint the broth. Removing it early keeps the finished soup clear and clean-tasting.

Swap the lemon

How well each one fits the dish's main ingredients (meat, pepper, rice, butter, egg):

  1. Lemonthe original
  2. Coconutfits about as well
  3. Avocadofits less well
  4. Mangofits less well

Fit is the average pairing score against meat, pepper, rice, butter, egg. 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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