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Milk Soup with Macaroni

A simple soup of boiled macaroni in milk, thickened with rice flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Buttermilk and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Milk Soup with Macaroni

Ingredients

Directions

Cook the macaroni

  1. Boil macaroni in salted water.

  2. Boil fast for 45 minutes.

Finish the soup

  1. When done, add buttermilk or sweet milk.

  2. Thicken with rice flour.

  3. Stir well 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.

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. Buttermilk + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Buttermilk + ricetop 26% of all pairs
    Smell alikelow
    Cooked together118 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Macaroni
Forms the body of the soup and adds starch that gives it substance.
Buttermilk or sweet milk
Adds creaminess and moisture, with buttermilk adding a slight tang.
Rice flour
Starch that swells in hot liquid and thickens the soup.

The step that matters

Thicken with rice flour. Starch clumps when dry flour hits hot liquid. Stirring well while adding it spreads the particles out so the soup thickens smoothly instead of forming lumps.

“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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