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Lamb Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and rice work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 439 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Soup

Ingredients

Directions

  1. Cook the lamb with vegetables until done.

  2. Remove the meat from the pot.

  3. Mix flour with a little water to form a smooth paste.

  4. Add the flour paste to the pot.

  5. If desired, add noodles or dumplings.

  6. For a thicker soup, add a little rice to the pot with the lamb.

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. Lamb + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together439 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Flour + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lamb + flourtop 21% of all pairs
    Smell alikemoderate
    Cooked together1,402 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

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