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Camp Soup

A soup made with salt pork, rice, biscuit, sugar, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and biscuit work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 109 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Camp Soup

Ingredients

Directions

Cook the base

  1. In a saucepan, combine salt pork, rice, and cold water.

  2. Bring to a boil, then let simmer for 1 hour, stirring occasionally.

Finish and serve

  1. Break in the biscuit and let it soak for 10 minutes.

  2. Add sugar and pepper before serving.

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. Rice + biscuittop 9% of all pairs
    Smell alikemoderate
    Cooked together109 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Pork + ricetop 11% of all pairs
    Smell alikemoderate
    Cooked together2,137 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Biscuit + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  5. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

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

What each ingredient does

Salt pork
Adds fat and savory flavor that carries through the broth.
Rice
Releases starch as it simmers, thickening the soup and giving it body.
Biscuit
Soaks up liquid and breaks down, adding thickness and a soft, bready texture.
Sugar
Balances the saltiness of the pork and rounds out the flavor.

The step that matters

Simmering the rice and pork. Simmering gently while stirring keeps the rice from settling and scorching on the bottom, and lets the pork flavor and rice starch disperse evenly through the liquid.

“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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