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Soup

White Soup

A veal soup with macaroni, cream, lemon peel, and mace.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

White Soup

Ingredients

Directions

  1. Boil the knuckle of veal for a long time until tender.

  2. Add the macaroni and cook until done.

  3. Stir in the cream and season with lemon peel and mace.

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. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  2. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Cream + macetop 18% of all pairs
    Smell alikelow
    Cooked together4,009 recipes
  4. Lemon + macetop 18% of all pairs
    Smell alikemoderate
    Cooked together6,315 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Veal + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Knuckle of veal
Provides the main meat flavour and body to the broth as it simmers.
Macaroni
Adds bulk and starch, giving the soup substance and a firmer bite.
Cream
Adds richness and a smooth, silky mouthfeel to the soup.

The step that matters

Stir in the cream and season with lemon peel and mace. Cream can curdle or separate if it boils hard, so add it once the soup is off a rolling boil and keep the heat gentle. Lemon peel and mace are strong aromatics, so add them in measured amounts to flavour without overpowering the dish.

“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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