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Rabbit Soup

A soup made from rabbit, water, salt, mace, white pepper, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mace and white pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,695 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Rabbit Soup

Ingredients

Directions

Prepare the rabbit

  1. Cut the rabbit into pieces.

  2. Put the pieces into a quart of water and boil well.

  3. Remove all the bones from the rabbit.

Make the soup

  1. Beat the meat in a mortar until smooth.

  2. Add salt, mace, and white pepper to taste.

  3. Stir the meat into the broth from boiling the rabbit.

  4. Add a little cream and mix well.

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. Mace + white peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Rabbit + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together409 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Mace + creamtop 18% of all pairs
    Smell alikelow
    Cooked together4,009 recipes
  4. White pepper + creamtop 24% of all pairs
    Smell alikelow
    Cooked together1,439 recipes
  5. Rabbit + macetop 28% of all pairs
    Smell alikelow
    Cooked together364 recipes

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

What each ingredient does

Rabbit
Provides the meat that is beaten smooth to give the soup its body and flavor.
Water
Forms the broth in which the rabbit is boiled, carrying its flavor into the soup.
Cream
Adds richness and a smoother, softer texture to the finished soup.

Swap the white pepper

How well each one fits the dish's main ingredients (rabbit, mace, cream):

  1. Nutmegfits better
  2. Celeryfits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against rabbit, mace, cream. 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.

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