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A baked dessert made with prunes, sugar, eggs, and vanilla.

From an old cookbook · modernised transcription
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] · From a historical cookbook (Internet Archive) · 45 ingredients
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Why it works: Celery and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 3,467 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: salmon

Directions

Make the batter

  1. Beat the yolks of the eggs and the sugar until creamy, then add the vanilla.

  2. Mix in the prunes, which have been stoned, stewed, drained, and chopped.

  3. Fold in the beaten egg whites.

Bake

  1. Pour the mixture into a greased baking dish.

  2. Bake in a moderate oven for 20 minutes.

By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog]. 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 aroma chemistry they share, and how many recipes mention both.

  1. Celery + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Celery + mustardtop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together4,160 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

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

  4. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

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

  5. Sugar + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together43,437 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Prunes
Provide moisture, sweetness and a rich fruit flavour that runs through the soufflé.
Eggs
Yolks add richness, while whipped whites trap air that lifts the soufflé as it bakes.
Sugar
Sweetens the base and helps the yolks whip into a creamy, stable mixture.

The step that matters

Fold in the beaten egg whites. Beaten egg whites hold air bubbles that make the soufflé rise. Folding gently keeps those bubbles intact, while stirring vigorously deflates the foam and leaves a dense result.

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (sugar, celery, flour, milk, butter, lemon, cream):

  1. Potatobetter flavor fit
  2. Carrotbetter flavor fit
  3. Leekbetter flavor fit
  4. Mustardthe original

Fit is the average pairing score against sugar, celery, flour, milk, butter, lemon, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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