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Potato Souffle with Meat

A baked potato soufflé layered with minced ham and beaten eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potato Souffle with Meat

Ingredients

Directions

Prepare the potatoes

  1. Boil four good-sized potatoes.

  2. Pass the boiled potatoes through a ricer.

  3. Add one-half cup sweet milk, tablespoon butter, pepper, and salt, and beat to a cream.

Make the soufflé base

  1. Add the yolks of four eggs beaten thoroughly.

  2. Add the whites, which have been previously beaten to a stiff froth.

  3. Have ready a well-buttered bake dish.

Assemble and bake

  1. Put half of the potato mixture into the dish.

  2. Add a layer of minced ham.

  3. Add the remainder of the potato mixture.

  4. Spread butter over the top.

  5. Bake twenty minutes.

  6. Serve hot in the bake dish.

Nutrition, whole recipe (rough)

394Calories
19 gProtein
14 gFat
51 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Eggs
Whipped whites trap air, lifting the soufflé as it bakes and giving it a light texture.
Potatoes
Mashed starch forms the body of the soufflé, giving it a soft, fluffy structure.
Sweet milk
Adds moisture and softness to the potato base, keeping the mixture creamy.
Butter (in the method)
Adds richness and fat, contributing flavor and a tender texture to the potato base.

The step that matters

Folding in the beaten whites. Whites beaten to a stiff froth hold the air that makes the soufflé rise. Mixing them in too vigorously deflates the foam, so the dish bakes up dense and flat instead of light.

Swap the potato

How well each one fits the dish's main ingredients (milk, egg, pepper):

  1. Capsicumfits better
  2. Potatothe original
  3. Asparagusfits about as well
  4. Spinachfits about as well

Fit is the average pairing score against milk, egg, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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