Skip to main content
Main

Dried Peach Soup

A soup made from dried peaches, boiled and thickened with flour and milk or water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Peach and milk work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓

Dried Peach Soup

Ingredients

Directions

Prepare the peaches

  1. Trim and wash the peaches carefully.

  2. Place them in a porcelain kettle and add enough boiling water to make them juicy.

  3. Stew the peaches moderately until tender, then remove from heat.

  4. If the juice is insufficient or tastes strong, add a little boiling water.

Thicken and serve

  1. When ready to serve, take ⅓ cup of cooked peaches and fill it with juice.

  2. Transfer this mixture to a small kettle or basin and add nearly equal boiling water.

  3. Mix 1 teaspoon of flour with 2 tablespoons of cold milk or water to create a thickening.

  4. Stir the thickening into the soup and cook for 5 minutes after it begins to boil.

  5. Cool the soup to about body temperature 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. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Peach + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together787 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Peaches
Provide the main fruit flavor, body and sweetness of the soup.
Flour
Thickens the soup as its starch swells when heated with liquid.

The step that matters

Stirring the flour thickening into the soup. Flour must be fully suspended in cold liquid before it meets hot soup, otherwise it clumps. Once in, the soup must simmer long enough for the starch to swell and lose its raw floury taste.

Swap the peach

How well each one fits the dish's main ingredients (flour, milk):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Peachthe original

Fit is the average pairing score against flour, milk. 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes