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Milk Soup

A thickened almond milk soup flavored with cinnamon and sugar, finished with egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Almond and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Milk Soup

Ingredients

Directions

Make the soup

  1. Blanch the almonds and place them in a pot with the milk and cinnamon stick.

  2. Stir in the sugar and bring to a boil.

  3. Strain the mixture.

Thicken and finish

  1. Beat the egg yolks and gradually stir them into the hot mixture over low heat until it thickens.

  2. Remove from heat immediately to prevent curdling.

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. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

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

  5. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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

Almonds
Add nutty flavor and body to the milk once blanched and strained.
Milk
Forms the liquid base of the soup.
Egg yolks
Thicken the hot milk into a silky custard-like texture as they set gently.
Sugar
Adds sweetness to balance the milk and almonds.

The step that matters

Thickening the mixture with egg yolks. Egg yolks set when heated, so they must be stirred into the hot mixture gradually over low heat. Adding them too fast or letting the mixture get too hot can scramble them and cause curdling, which is why the pot should come off the heat as soon as it thickens.

“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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