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Sweet Corn Soup

A soup made with veal, calf's feet, corn, butter, pepper, and water or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Sweet Corn Soup

Ingredients

Directions

Make the broth

  1. Cut the veal and calf's feet into pieces and season with pepper.

  2. Pour 4 quarts of water over the meat and boil until the meat falls apart.

  3. Strain the broth and wash the pot.

Finish and serve

  1. In another pot, cook the corn by cutting the kernels from the cob.

  2. Mix the corn with butter and season with pepper.

  3. Stir the corn mixture into the strained broth and bring to a short boil 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  4. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 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

Young corn
Provides the sweet flavour and body of the soup.
Butter
Adds richness and a silky mouthfeel to the corn.
Veal knuckle
Gives the broth its meaty flavour and body as it cooks down.
Calf's feet
Adds gelatin, which gives the broth a fuller, silkier texture.

The step that matters

Boiling the meat until it falls apart. The meat and connective tissue need a long, steady simmer to release gelatin and flavour into the water. Stopping early leaves a thin, bland broth.

“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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