Skip to main content
Main

Marrow Dumplings for Soup

Marrow dumplings made from bread crumbs, flour, marrow, egg yolks, and seasonings, boiled in soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Marrow Dumplings for Soup

Ingredients

Directions

Prepare the dough

  1. Soak the bread crumbs in cold milk.

  2. Drain the soaked crumbs.

  3. Add flour to the drained crumbs.

  4. Chop the marrow and mix it with the egg yolks.

  5. Combine all ingredients, adding more bread crumbs if the mixture is too moist.

  6. Season with salt and pepper.

Cook

  1. Boil in soup for 30 minutes.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

Milk and flour 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

Bread
Its crumbs absorb the milk and bind the dumpling into a shapeable mass.
Marrow
Melts during cooking to add richness and a soft, moist texture.
Egg yolks
Bind the mixture and add richness and structure as they set.
All-purpose flour
Adds body and helps the dumplings hold together during boiling.

The step that matters

Adjusting the moisture of the mixture. If the mixture is too wet, dumplings can fall apart in the soup. Adding more dry bread crumbs firms the dough so it holds its shape while cooking.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes