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Tuekey Soup

A soup made from turkey bones, water, dressing, egg, butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Turkey and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,592 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Tuekey Soup

Ingredients

Directions

Cook the broth

  1. Cook the turkey bones in enough water to cover them for one hour.

Finish the soup

  1. Stir in a little dressing and the beaten egg.

  2. Remove from heat and let the water stop boiling.

  3. Add a little butter, pepper, and salt to taste.

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. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Turkey + eggtop 31% of all pairs
    Smell alikelow
    Cooked together846 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Turkey bones
Simmering them in water releases savory flavor and body into the soup.
Beaten egg
Heat sets the egg proteins, giving the soup a light, slightly thickened texture.
Butter
Adds fat that carries flavor and gives the soup a richer, smoother mouthfeel.

The step that matters

Stirring in the beaten egg off the boil. Egg proteins set when heated and can scramble into strands if the liquid is too hot or boiling. Removing the pot from heat and letting the boiling stop lets the egg thicken gently instead of curdling.

“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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