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Milk Soup with Vermicelli

A simple milk soup flavored with salt, sugar, and cinnamon, thickened with vermicelli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Milk Soup with Vermicelli

Ingredients

Directions

  1. Bring 5 pints of milk to a boil in a large pot.

  2. Add a small quantity of salt to the boiling milk.

  3. Gradually add 5 ounces of vermicelli while stirring to prevent lumps.

  4. Continue stirring frequently for 15 to 20 minutes until the vermicelli is tender.

  5. Add pounded sugar and powdered cinnamon to taste 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. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Milk
Forms the liquid base of the soup and gives it a rich, creamy body.
Vermicelli
Thickens the milk as its starch softens during simmering, giving the soup body.
Pounded sugar
Adds sweetness to balance the milk and seasons the soup to taste.

The step that matters

Stirring the vermicelli into the boiling milk. Adding the pasta gradually while stirring keeps it from clumping together. Continued stirring keeps the starch from settling and scorching on the bottom of the pot, which can cause the milk to burn.

“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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