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Soup

German Noodle Soup

A soup made with a baked egg and flour batter served in consommé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

German Noodle Soup

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the custard

  1. Preheat the oven to 350°F (175°C).

  2. In a small tin or earthen dish, mix the eggs and flour to form a batter.

  3. Place the dish in a larger dish with boiling water.

  4. Bake until firm, without bubbling or browning.

  5. Remove from the oven and let it cool completely.

Shape and serve

  1. Cut into ½-inch slices and shape with a vegetable cutter.

  2. Place the shapes in a tureen and gently pour hot Consommé over them.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Eggs
Set into a firm custard that holds its shape when sliced and cut.
Flour
Thickens the egg mixture so it sets into a sliceable batter rather than runny custard.
Consommé or gilt-edged bouillon
Forms the clear hot broth that the noodle shapes are served in.

The step that matters

Bake until firm, without bubbling or browning. Eggs set through gentle heat; bubbling or browning means the oven or water bath is too hot, which makes the custard rough, porous, or grainy instead of smooth and firm enough to slice.

“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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