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Soup

Vermicelli Milk Soup

A light soup made with milk, vermicelli, eggs, celery salt, and optional cinnamon and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Vermicelli Milk Soup

Ingredients

Directions

  1. Bring 1 quart of milk to a boil.

  2. Stir in ¼ teaspoon of celery salt.

  3. Slowly add 2 ounces of vermicelli and stir for 20 minutes.

  4. Remove from heat and stir in 2 beaten eggs.

  5. Optional: Flavor with cinnamon and sugar if desired.

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + celerytop 21% of all pairs
    Smell alikemoderate
    Cooked together3,491 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  3. Celery + eggtop 34% of all pairs
    Smell alikelow
    Cooked together6,334 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Vermicelli
Starch that thickens the milk as it cooks and gives the soup its body.
Eggs
Added off the heat, they enrich the soup and add richness and body.
Milk
Forms the liquid base that the vermicelli softens and thickens in.

The step that matters

Remove from heat and stir in 2 beaten eggs. Eggs can curdle or scramble when exposed to high heat. Removing the pan from the heat before adding them lets the eggs blend smoothly and thicken gently.

Swap the celery

How well each one fits the dish's main ingredients (milk, egg):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Dillfits better
  4. Celerythe original

Fit is the average pairing score against milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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