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Dessert

Swiss Cheese Souffle

A light, baked cheese soufflé made with Swiss cheese, cream, eggs, butter, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Swiss Cheese Souffle

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the base

  1. Blend butter and flour in a saucepan.

  2. Add cream and stir until smooth.

  3. Slowly stir in the grated cheese and seasoning until melted.

  4. Remove from heat and let cool.

Combine and bake

  1. Once cool, add beaten egg yolks, then fold in stiff egg whites.

  2. Pour into a dish, set the dish in a pan of hot water, and bake at 400°F (200°C) for 20 minutes.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Swiss cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together413 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Swiss cheese + creamtop 14% of all pairs
    Smell alikemoderate
    Cooked together174 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Eggs
Egg whites trap air when folded in, giving the soufflé its rise and light texture.
Swiss cheese
Melts into the base to add rich flavour and a creamy body.
Cream
Adds moisture and richness, keeping the base smooth and tender.
Flour
Thickens the butter and cream into a sauce that holds the eggs and cheese.
Butter
Adds fat for flavour and helps form the smooth starting roux with the flour.

The step that matters

Folding in the egg whites. Stiff whites hold the air that lifts the soufflé. Folding gently keeps that air in; stirring or deflating the mixture leaves a dense result that rises poorly.

“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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