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A Baked Soup

A simple baked soup made with meat, vegetables, rice, split peas, and water, served with bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 14,555 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

A Baked Soup

Ingredients

Directions

Prepare

  1. Cut the meat into slices.

  2. Chop the onions and carrots.

Assemble and bake

  1. In an earthen jug or pan, combine the meat, onions, carrots, rice, split peas, pepper, and salt.

  2. Pour in 1 gallon of water.

  3. Cover the jug or pan tightly.

  4. Bake it alongside bread.

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 aroma chemistry they share, and how many recipes mention both.

  1. Carrot + peppertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + carrottop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Carrot + ricetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together2,477 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Carrot + peastop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together2,994 recipes

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

  5. Onion + ricetop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Meat
Provides savory flavor and protein-rich substance that becomes tender during long, gentle cooking.
Split peas
Thicken the soup as they soften and break down, adding body and earthy flavor.
Rice
Absorbs liquid and softens, adding body to the soup.
Onions
Add aromatic sweetness and depth of flavor as they cook down.
Carrots
Add gentle sweetness and color as they soften in the liquid.

Flavor stand-ins for the peas

How well each one fits the dish's main ingredients (meat, onion, carrot, rice, pepper):

  1. Beansbetter flavor fit
  2. Sesamebetter flavor fit
  3. Black-eyed peabetter flavor fit
  4. Peasthe original

Fit is the average pairing score against meat, onion, carrot, rice, pepper. 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).

“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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