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TVein Suppe — Wine Soup

A sweet wine soup made with butter, flour, water, sugar, lemon, cinnamon, wine, egg yolks, and toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

TVein Suppe — Wine Soup

Ingredients

Directions

Make the soup base

  1. Melt the butter in a stew-pan.

  2. Brown the flour in the melted butter.

  3. Stir in the water, then add the sugar, lemon rind, lemon juice, and cinnamon.

  4. Let it simmer for 10 minutes.

Finish and serve

  1. In a tureen, have the egg yolks ready.

  2. Pour the wine soup slowly into the egg yolks and serve with slices of toast.

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. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

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

  2. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + winetop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

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

Egg yolks
Thicken the soup and add richness as they set gently with the warm liquid.
Flour
Browned in butter, it forms a roux that thickens the soup and adds a toasty flavour.
Butter
Carries the flour and adds richness and a toasted, nutty flavour when browned.
Wine
Provides the main flavour and acidity of the soup.
Sugar
Adds sweetness to balance the wine and lemon.

The step that matters

Pour the wine soup slowly into the egg yolks. Adding hot liquid to yolks too fast can scramble them. Pouring slowly while stirring warms the yolks gradually so the soup becomes smooth and thickened.

Swap the lemon

How well each one fits the dish's main ingredients (butter, flour, sugar, cinnamon, wine, egg):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against butter, flour, sugar, cinnamon, wine, egg. 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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