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White Soup Stock

A clear soup stock made from rabbit, fowl, veal, or cowheels, thickened with milk and a starch such as tapioca or arrowroot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rabbit and arrowroot work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 27 recipes. Both carry geraniol, which smells rose, geranium. The science ↓

White Soup Stock

Ingredients

Directions

  1. Boil rabbit, fowl, veal, or cowheels in water to create stock.

  2. Add milk to the stock to enhance flavor and color.

  3. Thicken the soup using tapioca, sago, arrowroot, cornflour, white roux, or ground rice as needed.

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. Rabbit + arrowroottop 15% of all pairs
    Smell alikemoderate
    Cooked together27 recipes

    Shared aroma: geraniol (rose, geranium).

  2. Rabbit + vealtop 17% of all pairs
    Smell alikelow
    Cooked together441 recipes

    Shared aroma: 2-pentylpyridine (fat).

  3. Milk + arrowroottop 18% of all pairs
    Smell alikemoderate
    Cooked together817 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Rabbit + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together284 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Rabbit, fowl, veal, or cowheels
Simmered in water to build the body and savory flavor of the stock.
Milk
Adds richness and softens the color of the stock.
Tapioca, sago, arrowroot, cornflour, white roux, or ground rice
Starch that thickens the liquid into a smooth, body-rich soup.

Swap the arrowroot

How well each one fits the dish's main ingredients (rabbit, veal, milk):

  1. Potatofits better
  2. Asparagusfits better
  3. Onionfits better
  4. Arrowrootthe original

Fit is the average pairing score against rabbit, veal, milk. 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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