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Stock for White Soup

A clear stock made from veal knuckle, ham, water, salt, onions, carrots, pepper, and mace.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Stock for White Soup

Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stock for White Soup

Ingredients

Directions

Prepare the stock

  1. Cut the fat off the ham and place it in a pot with the veal.

  2. Add 3 cups of cold water to the pot.

  3. Skim the soup when it begins to boil.

  4. Add the salt, onions, carrots, whole pepper, and mace.

Simmer and store

  1. Boil for 6 hours, then let it simmer slowly.

  2. Cover the pot and store in a cool place.

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.

Photo for illustrative purposes only · Contact us to use it

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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,592 recipes

    Shared aroma: myristicin (spice, warm).

  5. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 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

Veal knuckle
Releases gelatin and flavour into the broth, giving body to the stock.
Ham
Adds savoury, salty flavour to the broth as it cooks.
Onions
Contribute sweetness and aromatic depth to the stock.
Carrots
Add natural sweetness and mellow earthiness to the broth.

The step that matters

Skim the soup when it begins to boil. Skimming removes foam and coagulated proteins that rise as the liquid heats. Removing them early keeps the stock clear and prevents off-flavours from developing during the long cook.

Swap the mace

How well each one fits the dish's main ingredients (veal, ham, onion, carrot, pepper):

  1. Parsleyfits better
  2. Celeryfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against veal, ham, onion, carrot, pepper. 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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