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German Wine Soup

A soup made with black bran bread, zwieback, eggs, cream, and Rhine wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

German Wine Soup

Ingredients

Directions

Prepare the base

  1. Boil the black bran bread in 1 pint of water and strain it.

  2. Mix the strained bread with the zwieback.

  3. Beat the eggs in a bowl.

  4. Slowly add the hot bread mixture to the eggs until well combined.

Finish the soup

  1. Stir in the cream, Rhine wine, and a little salt.

  2. Bring the mixture to a boil and sweeten to taste.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Cream + winetop 19% of all pairs
    Smell alikelow
    Cooked together3,887 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Bread + winetop 21% of all pairs
    Smell alikemoderate
    Cooked together956 recipes

    Shared aroma: ethyl octanoate (fruity).

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

What each ingredient does

Black bran bread
Its starch thickens the water into a body-rich soup base.
Zwieback
Dry, crisp bread that adds further body and absorbs liquid.
Eggs
Set when heated, giving the soup a silky, lightly thickened texture.
Cream
Adds richness and fat, softening the soup's flavour and mouthfeel.
Rhine wine
Adds acidity and aromatic fruitiness that gives the soup its character.

The step that matters

Adding the hot bread mixture to the eggs. Pouring hot liquid into eggs too quickly can scramble them. Adding it slowly while whisking gradually warms the eggs so they blend smoothly 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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