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Oyster Soup

A simple soup made with water, butter, milk, crackers, pepper, and oysters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Oyster Soup

Ingredients

Directions

  1. In a large pot, combine water, butter, milk, salt, crushed crackers, and pepper.

  2. Bring the mixture to a boil quickly.

  3. Add the oysters and return to a boil.

  4. Remove from heat immediately.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Milk + oystertop 20% of all pairs
    Smell alikemoderate
    Cooked together2,933 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Oysters
Provide the main flavor and tender, briny meat that cooks quickly in the hot liquid.
Milk
Adds liquid and a creamy body that softens the broth's flavor.
Butter
Adds fat for richness and a smooth mouthfeel in the soup.
Crackers
Absorb liquid and swell, thickening the soup and adding body.

The step that matters

Remove from heat immediately. Oysters toughen and shrink when their proteins are overheated, so once they return to a boil they should be taken off the heat right away to keep them tender.

“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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