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Griesmehl Suppe — Fine Corn-grits Soup

A soup made with boiled broth, cornmeal, eggs, milk, chives, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chive and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 300 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Griesmehl Suppe — Fine Corn-grits Soup

Ingredients

Directions

Make the soup

  1. Prepare 4 cups of boiling broth, well seasoned.

  2. Stir in 2 handfuls of coarsely ground corn or groats.

  3. Let it boil for 30 minutes.

Finish and serve

  1. Beat 2-3 eggs with ¼ cup of milk, finely cut chives, and a pinch of nutmeg in a tureen.

  2. Pour the boiling soup into the tureen and 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. Chive + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together300 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Corn + chivetop 9% of all pairs
    Smell alikemoderate
    Cooked together133 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Corn + nutmegtop 10% of all pairs
    Smell alikemoderate
    Cooked together563 recipes

    Shared aroma: estragole (anise, licorice).

  5. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Eggs
Beaten into the tureen, they enrich the soup and give it a silky, lightly thickened body.
Coarsely ground corn or groats
Thickens the broth as it cooks, giving the soup body and a grainy texture.
Milk
Mixed with the eggs, it adds richness and softens the egg mixture's texture.

The step that matters

Pour the boiling soup into the tureen with the egg mixture. Eggs thicken when heated but scramble if they get too hot too fast. Pouring the boiling soup in gradually while stirring warms the egg mixture gently, giving a smooth, creamy result instead of curdled flecks.

Swap the chive

How well each one fits the dish's main ingredients (corn, egg, milk, nutmeg):

  1. Capsicumfits better
  2. Potatofits better
  3. Sweet potatofits better
  4. Chivethe original

Fit is the average pairing score against corn, egg, milk, nutmeg. 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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