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Mock Turtle Soup

A soup made from turtle beans, a soup bone, powdered cloves, salt, pepper, served with hard‑boiled egg slices and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mock Turtle Soup

Ingredients

Directions

Prepare

  1. Soak the turtle beans overnight.

  2. In a large pot, combine the soaked beans and soup bone with nearly a full pail of water.

Cook and strain

  1. Cook for 5 to 6 hours.

  2. When the beans are half done, add the powdered cloves, salt, and pepper.

  3. Once cooked, strain the soup through a colander, pressing the bean pulp to achieve the desired thickness.

Serve

  1. Serve the soup with slices of hard-boiled egg and thinly sliced lemon.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Beans + clovetop 9% of all pairs
    Smell alikestrong
    Cooked together908 recipes

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

  4. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Beans + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 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

Turtle beans (black beans)
Provide the bulk of the soup and, once pressed, its body and thickness.
Soup bone
Adds savory flavor to the broth during the long cooking.
Powdered cloves
Add a warm, aromatic spice flavor to the soup.

The step that matters

Pressing the bean pulp through the colander. Pressing pushes the softened bean pulp through the strainer, which thickens the soup. Cooking the beans fully first makes them soft enough to pass through, so pressing too little leaves the soup thin and pressing too hard can force through skins that cloud the texture.

Swap the beans

How well each one fits the dish's main ingredients (clove, pepper, egg, lemon):

  1. Chickpeafits better
  2. Walnutfits about as well
  3. Chestnutfits about as well
  4. Beansthe original

Fit is the average pairing score against clove, pepper, egg, lemon. 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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