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Lentil Milk Soup

A soup made by mixing lentil flour and corn flour with milk, then boiling with sugar or salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Lentil Milk Soup

Ingredients

Directions

Prepare

  1. Mix lentil flour and corn flour with a little milk to a creamy consistency.

  2. Boil the remaining milk with sugar or salt and any preferred flavor.

Thicken and serve

  1. Slowly pour the hot milk onto the flour mixture while stirring well.

  2. Boil for 10 minutes, stirring continuously.

  3. Add a beaten egg if desired 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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Lentil flour
Thickens the milk and gives the soup its body and texture.
Corn flour
Adds thickening power so the soup becomes smooth and creamy.
Milk
Forms the liquid base and provides richness and a soft, creamy texture.
Egg
Adds richness and extra body to the soup when stirred in.

The step that matters

Pouring the hot milk into the flour mixture. Starch granules swell and clump when they meet hot liquid too quickly. Pouring slowly while stirring well spreads the starch evenly, so the soup thickens smoothly without lumps.

“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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