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Milk Soup, the Dutch Way

A Dutch milk soup made with milk, cinnamon, sugar, bread slices, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Milk Soup, the Dutch Way

Ingredients

Directions

Prepare the soup

  1. Boil the milk with cinnamon and sugar.

  2. Soak the slices in the milk.

  3. Place the soaked slices in a dish.

  4. Set the dish over a charcoal fire to simmer until the bread is soft.

Finish and serve

  1. Beat the egg yolks and mix with a little milk, then add to the soup. Mix well and serve hot.

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. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Cinnamon + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together1,705 recipes

    Shared aroma: methyl cinnamate (strawberry).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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

Milk
Forms the liquid base that softens the bread and makes the soup creamy.
French bread sippets
Absorb the milk as they soften, giving the soup its body.
Egg yolks
Enrich the soup and thicken it slightly with gentle heat.
Moist sugar
Adds sweetness and a molasses-like depth to the milk.

The step that matters

Adding the egg yolks. Egg yolks can curdle or scramble if added to very hot liquid. Beating them with a little milk first and mixing well helps them blend in smoothly and thicken the soup gently.

“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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