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Cheese Souffle

A baked soufflé made with bread crumbs, milk, grated cheese, egg yolks and beaten egg whites.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter 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. Put bread crumbs and milk together and cook, stirring until smooth.

  2. Add yolks of eggs, cheese and butter.

Bake and serve

  1. Just before baking, add the beaten whites.

  2. Place in pan of boiling water and bake twenty minutes.

Nutrition, whole recipe (rough)

754Calories
27 gProtein
27 gFat
98 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
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.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [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 their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

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

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

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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

Eggs
Beaten whites trap air that expands in the oven, giving the soufflé its rise; yolks add richness.
Soft bread crumbs
Thicken the cooked milk and give the base body and structure.
Grated cheese
Adds savory flavor and fat to the base.
Butter
Adds fat and smoothness, enriching the base's texture and flavor.

The step that matters

Add the beaten whites just before baking. Whites hold air bubbles that expand in the oven and lift the soufflé. If they sit too long or are stirred hard, the bubbles collapse and the soufflé falls flat.

“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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