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Celery Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Celery and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 2,360 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Celery Soup

Ingredients

Directions

  1. Drain the celery pieces on a sieve and let them cool.

  2. Mix the cooled celery with the thick Bechamel sauce and Mulligatawny or curry paste until thoroughly coated.

  3. Dip each piece in batter.

  4. Drop the coated pieces into boiling fat and fry until golden.

  5. Drain on a cloth or paper.

  6. Sprinkle with fine salt mixed with a little curry powder.

  7. Serve immediately on a folded napkin.

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. Celery + saucetop 23% of all pairs
    Smell alikelow
    Cooked together2,360 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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