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Spanish Dumplings for Soup

A simple cornmeal dumpling made by frying small cakes and dropping them into consomme.

From an old cookbook · modernised transcription
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Spanish Dumplings for Soup

Ingredients

Directions

Make the batter

  1. In a bowl, combine cornmeal, beaten egg, salt, and milk until well combined.

Fry and serve

  1. Fry the mixture in small cakes until golden brown.

  2. Drop the dumplings into hot consomme.

  3. Add a little extra milk if desired.

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 + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Cornmeal
Provides the main body and structure of the dumplings.
Egg
Binds the batter so the cakes hold together while frying.
Milk
Adds moisture so the batter is soft and easy to shape.

The step that matters

Frying the cakes until golden brown. Frying sets the outside and browns it for flavor and a crisp surface. The cakes need enough time in the pan so the centre sets and the batter cooks through before they go into the soup.

“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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