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Cream Mutton Soup

A soup made with mutton, flour, egg, milk, and broth, thickened and seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cream Mutton Soup

Ingredients

Directions

Make the broth

  1. Boil the piece of mutton and then turn off the heat.

  2. When the broth is cold, skim off the fat.

  3. Return the broth to the fire and bring it to a boil.

Finish the soup

  1. In a bowl, mix the flour with the beaten egg and milk.

  2. Slowly mix this mixture with the boiling soup.

  3. Add the mixture to the soup, season with salt and pepper, and let it simmer for 10 to 15 minutes without boiling.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Egg
Thickens the soup and gives it a rich, creamy body as it cooks.
Flour
Stabilizes the egg and milk mixture so it thickens the soup without curdling.
Milk
Adds creaminess and softens the flavor of the broth.

The step that matters

Slowly mix the egg mixture into the boiling soup. Adding the egg and milk mixture gradually, while stirring, tempers it so the egg does not scramble. Then keep the soup just below a boil, since high heat can curdle the egg and make the texture grainy.

“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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