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Vegetable Oyster Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Oyster and cream are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,886 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Vegetable Oyster Soup

Ingredients

Directions

  1. Soak fresh vegetable oysters in cold water for 30 minutes before cooking.

  2. Scrape the oysters and place them in a dish with enough cold water to cover them.

  3. Slice the oysters quickly and drop them into boiling water.

  4. Cook until tender and nearly dry, then rub through a colander.

  5. Thin the mixture with nut cream and season with coarse sea salt to taste.

  6. Serve hot.

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. Oyster + creamtop 17% of all pairs
    Smell alikemoderate
    Cooked together2,886 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

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