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Milk Soup with Vekmiceuli

A simple milk soup flavored with salt, sugar, and cinnamon, thickened with fresh vermicelli.

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 Vekmiceuli

Ingredients

Directions

  1. In a large pot, bring 5 pints of milk to a boil.

  2. Add ½ teaspoon of coarse sea salt.

  3. Gradually stir in 5 ounces of fresh vermicelli to prevent lumps.

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

  5. Stir in 2 teaspoons of sugar and ¼ teaspoon of ground 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

Fresh vermicelli
Forms the body of the soup as its starch softens during simmering in the milk.
Milk
Provides the liquid base and creamy richness of the soup.
Sugar
Adds sweetness that balances the savory salt and milk flavor.

The step that matters

Gradually stir in the vermicelli. Adding noodles all at once lets their starch clump together in hot milk. Adding them gradually and stirring keeps them separated so they cook evenly and the soup stays smooth.

“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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