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Vermicelli Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Vermicelli Soup

Why it works: Spinach and beans match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 365 recipes mention both. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Vermicelli Soup

Ingredients

Directions

  1. Prepare the vermicelli according to package instructions.

  2. Boil the leg of lamb until tender.

  3. Fry the loin until golden brown.

  4. Sauté the spinach until wilted.

  5. Cook the veal tenderloins and truffles together.

  6. Prepare neat's tongue and serve with barberries.

  7. Hash and grill the calf's head.

  8. Roast the sucking pig until crispy.

  9. Roast the neck of mutton and serve with French beans.

  10. Prepare hare with a puree of hare.

  11. Make a capilotade with pheasant.

  12. Cook the ribs of beef until tender.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Spinach + beanstop 2% of all pairs
    Aroma overlapstrong
    Mentioned together365 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Lamb + pheasanttop 3% of all pairs
    Aroma overlapstrong
    Mentioned together15 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Lamb + beeftop 4% of all pairs
    Aroma overlapstrong
    Mentioned together896 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Lamb + muttontop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together598 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  5. Pheasant + beeftop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together131 recipes

    Shared aroma: decanal (soap, orange peel).

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

Flavor stand-ins for the beans

How well each one fits the dish's main ingredients (lamb, spinach, veal, truffle, mutton, pheasant, beef):

  1. Beansthe original
  2. Chestnutabout as good a flavor fit
  3. Peasabout as good a flavor fit

Fit is the average pairing score against lamb, spinach, veal, truffle, mutton, pheasant, beef. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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