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On Stock, and Clean Soups

A clear broth made from meat, vegetables, herbs, sugar, and sauces, served with macaroni, bread sippets, or vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

On Stock, and Clean Soups

Ingredients

Directions

Prepare the stock

  1. Place the meat in a large pot and cover it with cold water.

  2. Slowly bring the water to a boil, skimming off any foam that forms.

  3. Add the vegetables, bouquet of sweet herbs, sugar, S3 sauce, and mushroom ketchup.

  4. Simmer uncovered for 3 to 4 hours, skimming fat as needed.

Clarify and serve

  1. Strain the soup into a basin and let it cool to remove any remaining fat.

  2. Serve the clear broth warm with macaroni, bread sippets, or vegetables.

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + ketchuptop 8% of all pairs
    Smell alikestrong
    Cooked together260 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Meat + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,423 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Mushroom + ketchuptop 16% of all pairs
    Smell alikelow
    Cooked together2,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Meat
Releases flavor and gelatin into the water, giving the broth body and savoriness.
Vegetables
Add aromatic sweetness and depth to the stock as they simmer slowly.
Mushroom ketchup
Adds concentrated savory umami flavor to the broth.

The step that matters

Skimming the foam as the water comes to a boil. Foam carries proteins and impurities that cloud the broth and can turn it bitter if left to cook back in. Removing it early keeps the stock clear and clean-tasting.

“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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