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Broth Made Quickly for Invalids

A quick broth made from lean meat, cold water, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Broth Made Quickly for Invalids

Ingredients

Directions

  1. Chop the lean meat into a fine mince.

  2. Combine the minced meat with ½ cup of cold water and let it soak for 15 minutes.

  3. Slowly boil the mixture for 30 minutes.

  4. Season with salt and pepper, then strain the broth.

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. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Lean meat
Provides the main flavor and body of the broth as its proteins and juices release into the water.
Cold water
Acts as the solvent that draws flavor and soluble compounds out of the minced meat.

The step that matters

Slowly boil the mixture. Keep the heat low so the liquid only simmers. A hard, rolling boil agitates fat and proteins into the liquid, making the broth cloudy and greasy and toughening the meat.

“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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