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Jugged Soup

A hearty soup made with mutton bones, pork, vegetables, and rice, cooked in a sealed jar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Jugged Soup

Ingredients

Directions

Make the broth

  1. Combine cracked bones, refuse bits, and 3 quarts of water in a soup pot.

  2. Boil until reduced to 2 quarts.

  3. Strain the liquid.

  4. Let it cool to remove the fat.

Layer the jar

  1. In a stone jar, layer the ingredients: start with sliced potatoes, then streaked pork, onion, tomatoes, turnip, green peas, more tomatoes, raw rice, grated carrot, and another layer of sliced pork.

  2. Sprinkle each layer with salt, pepper, and dots of butter.

  3. Add chopped sweet herbs on top.

  4. Pour the cooled broth over the layers.

Cook and serve

  1. Seal the jar with a lid and a flour and water paste to keep in steam.

  2. Place the jar in a pan of boiling water in the oven and cook for at least 4 hours.

  3. Serve directly from the jar into a tureen.

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. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

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

  3. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Potato + porktop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  5. Potato + turniptop 8% of all pairs
    Smell alikemoderate
    Cooked together562 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Cracked mutton bones
Release gelatin and flavour into the broth, giving it body.
Potatoes
Absorb the broth and soften, adding starch and body to the soup.
Streaked pork
Adds fat and savoury meaty flavour as it cooks slowly into the broth.
Raw rice
Absorbs liquid and swells during long cooking, thickening the soup.
Tomatoes
Add acidity and sweetness, brightening the flavour of the broth.
Green peas
Add sweetness and soft texture to the layered vegetables.

The step that matters

Sealing the jar. The flour and water paste must make a tight seal so steam stays inside. If steam escapes, the broth reduces and the contents dry out or cook unevenly during the long bake.

Swap the peas

How well each one fits the dish's main ingredients (mutton, meat, potato, pork, onion, tomato, turnip):

  1. Beansfits better
  2. Lentilsfits about as well
  3. Chickpeafits about as well
  4. Peasthe original

Fit is the average pairing score against mutton, meat, potato, pork, onion, tomato, turnip. 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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