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Broth Without Meat

A simple broth made by boiling ketchup in thin gruel, seasoned with parsley and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Ketchup and parsley work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 990 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Broth Without Meat

Ingredients

Directions

  1. Boil the ketchup in very thin gruel.

  2. Add the strewn leaves of parsley and a little salt.

  3. 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. Ketchup + parsleytop 22% of all pairs
    Smell alikelow
    Cooked together990 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Ketchup
Provides the main flavour and tang of the broth.
Very thin gruel
Forms the liquid base that the ketchup is boiled in.

“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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