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Palestine Soup

A hearty soup made with veal, calf's foot, chorissa, fowl, and Jerusalem artichokes, thickened with fowl white parts and flour or ground rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Palestine Soup

Why it works: Nutmeg and mace are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Palestine Soup

Ingredients

Directions

Make the stock

  1. Stew the knuckle of veal, calf’s foot, chorissa, and fowl in 4 quarts of water.

  2. Add lemon peel, Jerusalem artichokes, sweet herbs, salt, white pepper, nutmeg, and mace.

  3. When the fowl is thoroughly cooked, remove the white parts for thickening.

  4. Continue stewing the rest until the stock is strong.

Thicken and finish

  1. Pound the white parts of the fowl and sprinkle with flour or ground rice.

  2. Stir the mixture into the strained soup until it thickens.

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 their aromas overlap, and how often cooks already put them together.

  1. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Jerusalem artichoke + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together48 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Jerusalem artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + jerusalem artichoketop 6% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal knuckle
Releases gelatin and savory flavour into the stock as it stews.
Calf’s foot
Adds gelatin, giving the stock body and a silky, rich mouthfeel.
Fowl
Contributes meaty flavour, and its cooked white meat is pounded to thicken the soup.
Flour or ground rice
Starch that swells when heated, thickening the soup once stirred in.
Jerusalem artichokes
Add earthy sweetness and body as they cook into the stock.

The step that matters

Stirring the thickened mixture into the soup. Starch must be fully dispersed in the mixture before it meets the hot soup, or it clumps. Stir it in gradually and let the soup simmer briefly so the starch swells and thickens evenly.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, lemon, jerusalem artichoke, nutmeg, mace, flour):

  1. Marjoramfits better
  2. Parsleyfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against veal, lemon, jerusalem artichoke, nutmeg, mace, flour. 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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