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Cheese Souffle

A baked cheese soufflé made with milk, flour, eggs, cheese, mustard, pepper, and bread crumbs.

From an old cookbook · modernised transcription
By Landmarks Club · From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Souffle

Ingredients

Directions

Make the base

  1. Mix one pint of milk and three heaping tablespoonfuls of flour into a smooth paste with part of the milk, then add the rest of the milk and stir over the fire until it thickens. Set aside to cool.

  2. Thoroughly mix the yolks of three eggs, a teaspoon of salt, half a teaspoon of dry mustard, a dash of red pepper, a few drops of onion juice, and one cupful grated cheese.

Prepare the bread crumbs

  1. Pour a cupful of boiling milk over a cupful of dry bread crumbs; when they are thoroughly soft, pour off the milk not absorbed.

Combine and bake

  1. Stir in two tablespoonfuls of butter, four ounces of grated cheese, half a teaspoonful of mixed mustard, salt, a pinch of cayenne and the yolks of three eggs.

  2. Stir this mixture into the cooled souffle batter, fold in the well-beaten whites of three eggs.

  3. Mix thoroughly, and just before baking add the beaten whites whipped to a stiff froth.

  4. Bake in cases for twenty minutes and serve immediately.

Nutrition, whole recipe (rough)

920Calories
35 gProtein
36 gFat
112 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Chili1 tsp (2.7g)8
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
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.

By Landmarks Club. 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Cheese + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  4. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  5. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

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, giving the soufflé its rise and light airy texture.
Flour
Thickens the milk into a smooth white sauce that holds the batter together.
Cheese
Adds rich savory flavor and fat, contributing to the body of the batter.
Butter
Adds richness and fat, softening the batter and improving its flavor.
Milk
Forms the liquid base of the sauce that carries the other ingredients.

The step that matters

Fold in the beaten egg whites gently. Whites hold air only while whipped; overmixing or stirring them in deflates the batter, so the soufflé will not rise well in the oven.

Swap the mustard

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

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Mustardthe original

Fit is the average pairing score against milk, cheese, butter, pepper, bread, flour, egg. 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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