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Milk Soup with Vermicelli

A simple milk soup thickened with vermicelli, seasoned with salt and optionally sweetened with sugar and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Milk Soup with Vermicelli

Ingredients

Directions

  1. Bring 5 pints of milk to a boil in a large pot.

  2. Add a small quantity of salt to the boiling milk.

  3. Gradually stir in 5 ounces of vermicelli, keeping the milk stirred to prevent lumps.

  4. Continue stirring frequently for 15 to 20 minutes, or until the vermicelli is tender.

  5. For added flavor, stir in a little pounded sugar and powdered cinnamon before serving.

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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 gives it its creamy body.
Vermicelli
Thickens the milk as its starch cooks, giving the soup body and a soft texture.

The step that matters

Stirring the vermicelli into the boiling milk. Vermicelli added all at once can clump and settle on the bottom of the pot. Adding it gradually while stirring keeps the pasta separated and the milk from scorching, and the starch releases evenly.

“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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