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Wheat Broth

A savory broth made with wheat, veal broth, butter, cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Wheat Broth

Ingredients

Directions

Prepare the wheat

  1. Soak the wheat in water overnight.

  2. Drain and parboil the wheat for 2 minutes, then drain again.

Cook

  1. In a saucepan, combine the wheat and veal broth.

  2. Bring to a boil, then reduce heat and simmer for 1 hour, seasoning lightly.

Finish and serve

  1. Before serving, add butter and cream mixed with egg yolks, stirring until the butter melts.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

  4. Wheat + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together984 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 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

Wheat
Forms the bulk of the dish and thickens as it softens during simmering.
Egg yolks
Enrich and thicken the broth when gently heated, giving it a smooth body.
Butter
Adds fat and a rich, silky mouthfeel to the finished broth.
Cream
Adds richness and softness, rounding out the flavour and texture.

The step that matters

Adding the egg yolk and cream mixture. Egg yolks thicken when heated but can scramble if the broth is too hot or boiling. Add the mixture off the heat or over very low heat, stirring constantly, so it becomes smooth rather than curdled.

“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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