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Soup

Mock Oyster Soup

A tomato-based soup with milk, crackers, butter, and seasonings, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Mock Oyster Soup

Why it works: Milk and butter 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 ↓

Mock Oyster Soup

Ingredients

Directions

Make the tomato base

  1. Mash the canned tomatoes through a colander.

  2. Boil the tomatoes for about 20 minutes.

  3. Season with cayenne pepper and salt.

  4. Add bicarbonate of soda and let it ferment.

Finish and serve

  1. Pour in the milk and add the crushed crackers and butter.

  2. Let it boil and serve.

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.

Photo for illustrative purposes only · Contact us to use it

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together2,226 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Tomato + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Canned tomatoes
Provide the main body and acidic flavour of the soup.
Milk
Makes the soup creamy and mellows the tomato acidity.
Crackers
Thicken the soup slightly as they soften and absorb liquid.
Butter
Adds richness and a smooth, rounded mouthfeel.
Bicarbonate of soda
Reacts with the tomato acid, producing gas and softening the flavour.

The step that matters

Adding the milk to the hot tomatoes. Hot, acidic tomatoes can curdle milk. Bicarbonate of soda neutralises some acid, which helps, but the milk should be added carefully and the soup should not be boiled too hard once combined to keep it smooth.

Swap the tomato

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

  1. Potatofits better
  2. Capsicumfits better
  3. Tomatothe original
  4. Asparagusfits about as well

Fit is the average pairing score against pepper, milk, butter. 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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