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Sweet Milk Soup

A sweetened milk soup thickened with semolina and topped with whipped egg whites and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Semolina and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 325 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sweet Milk Soup

Ingredients

Directions

Make the soup

  1. In a pot, combine milk, egg yolks, semolina flour, peach leaves or lemon peel, salt, and sugar.

  2. Stir over medium heat until just about to boil.

Serve

  1. Whisk egg whites with a little sugar until stiff peaks form.

  2. Pour the soup into a tureen, add spoonfuls of the whipped egg whites, and sprinkle with powdered cinnamon.

  3. Serve immediately.

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. Semolina + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together325 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Peach + cinnamontop 6% of all pairs
    Smell alikestrong
    Cooked together625 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

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 of the soup and carries the flavour.
Egg yolks
Thicken the warm milk slightly and add richness to the soup.
Semolina flour
Adds body and thickens the soup as it heats.
Egg whites
Whipped to stiff peaks, they add a light, airy texture on top.

The step that matters

Stirring over medium heat until just about to boil. Egg yolks can curdle or scramble if the milk gets too hot or boils. Stirring constantly and stopping just short of boiling keeps the soup smooth and gently thickened.

Swap the peach

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

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

Fit is the average pairing score against milk, egg, semolina, flour, sugar, cinnamon. 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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