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Soup

Amber Soup

Amber Soup is a beef and fowl soup with marrow and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and egg are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Amber Soup

Ingredients

Directions

  1. Brown the beef in a pot.

  2. Remove the fat and cut the beef into small pieces.

  3. Add the fowl and strain off the broth.

  4. Stir in the marrow from the bone.

  5. Incorporate the slightly beaten egg whites.

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. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 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

Beef
Provides the main meaty flavour and body of the broth.
Egg whites
Clarify the broth by trapping suspended particles as they set when heated.
Marrow
Adds richness and a rounded, savoury depth to the broth.

The step that matters

Incorporate the slightly beaten egg whites. Egg whites must be mixed in evenly so they can coagulate and collect impurities as the broth heats. Uneven mixing leaves cloudiness and patches of unclarified liquid in the finished soup.

“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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