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Wine Soup

A soup made with water, lemon rind, cloves, cinnamon, white wine, flour, butter, eggs, salt, sugar, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Wine Soup

Ingredients

Directions

Make the soup base

  1. Boil 1½ pints of water with lemon rind, cloves, and cinnamon for 5 minutes.

  2. Add 1 pint of white wine.

Thicken and finish

  1. Blend 2 tablespoons of flour and 2 tablespoons of butter.

  2. Gradually add a little of the boiled soup.

  3. Beat 3 egg yolks and 1 whole egg.

  4. Mix into the remaining soup while whipping constantly for 5 minutes.

  5. Season with ¼ teaspoon salt and ½ cup sugar.

  6. Stir in ½ pint of cream.

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. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + clovetop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Egg yolks
Thicken the soup and enrich it as they set gently with heat.
Flour
Blended with butter to form a roux that helps thicken the soup.
Butter
Adds richness and smooth body when blended with the flour.
White wine
Provides the main flavour and acidity of the soup.
Sugar
Sweetens the soup and balances the acidity of the wine.
Cream
Adds richness and a softer, smoother texture.

The step that matters

Mix into the remaining soup while whipping constantly for 5 minutes. Egg yolks can scramble and curdle if they meet hot liquid too fast or unstirred. Adding them gradually while whipping constantly tempers the eggs so the soup thickens smoothly.

Swap the clove

How well each one fits the dish's main ingredients (lemon, cinnamon, white wine, flour, butter, egg, sugar):

  1. Nutmegfits better
  2. Cardamomfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against lemon, cinnamon, white wine, flour, butter, egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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