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Milk Rivel Soup

A soup made by dropping dough made from eggs and flour into boiling sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and flour 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 ↓

Milk Rivel Soup

Ingredients

Directions

  1. Heat the sweet milk in a pot until it reaches a boiling point.

  2. In a bowl, mix the eggs with enough flour to form a dough that is not too dry.

  3. Drop small pieces of the dough into the boiling milk.

  4. When the rivels rise to the top, they are done.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Eggs
Bind the flour into a dough and set the rivels as they cook.
Flour
Forms the dough that becomes the small rivels floating in the soup.
Sweet milk
Forms the liquid base of the soup and carries the rivels.

The step that matters

Dropping the dough into boiling milk. The dough should be firm but not too dry, so the small pieces hold their shape. If the dough is too wet, the rivels can dissolve into the milk instead of cooking into distinct pieces.

“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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