Name: Water Souffles
Ingredients: 3 dozen eggs; 3 quarts fruit juice (any kind desired); 6 pounds granulated sugar; 3 quarts water

Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Water Souffles

Ingredients

3 dozen eggs
3 quarts fruit juice (any kind desired)
6 pounds granulated sugar
3 quarts water

Directions

Prepare

Separate the egg whites and yolks.

Make the mixture

In a large pot, combine the fruit juice, granulated sugar, and water.
Cook the mixture until it reaches a good scald.
Let the mixture cool.

Freeze and color

Once cooled, freeze the mixture.
Add food coloring to achieve your desired color.

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.

Egg + sugartop 21% of all pairs

Smell alikemoderate

Cooked together122,807 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

Fruit juice: Provides the main flavor and natural sweetness of the souffle.
Granulated sugar: Adds sweetness and keeps the frozen mixture softer by lowering its freezing point.

“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.