Name: Green Corn Boup
Ingredients: 1 knuckle of veal; 3 quarts of water; 3 teaspoons of salt; 12 ears of corn

Why it works: Veal and corn work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 247 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Green Corn Boup

Ingredients

1 knuckle of veal
3 quarts of water
3 teaspoons of salt
12 ears of corn

Directions

Boil the knuckle of veal in 3 quarts of water with 3 teaspoons of salt.
Cut the corn off the ears.

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.

Veal + corntop 21% of all pairs

Smell alikemoderate

Cooked together247 recipes

Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Knuckle of veal: Gives the broth its body and rich, meaty flavour as it simmers.
Corn: Supplies the sweet, fresh corn flavour and body of the soup.

“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.