Why it works: Sugar and egg 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 ↓
Prune Souffle
Ingredients
Directions
Prepare the prunes
Soak three-quarters of a pound of prunes in water to cover them overnight.
Cook the prunes until soft in the soaking water.
Drain the prunes, remove the stones, and press through a puree sieve.
Bake and serve
Add half a cup of granulated sugar and the whites of three eggs beaten to a stiff froth.
Bake in a pudding dish for twenty minutes.
Serve in the dish in which it is baked, cold, with cream.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Prune | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked 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
- Prunes
- Pureed, they supply the sweet fruit flavour, moisture and body of the soufflé.
- Granulated sugar
- Adds sweetness and helps stabilise the egg white foam.
- Eggs
- Whipped whites trap air, forming the foam that lifts and sets the soufflé as it bakes.
The step that matters
Adding the beaten egg whites. Egg white foam holds the air that makes a soufflé rise. Adding it to the prune puree gently, without overmixing, keeps the air in and prevents the mixture from turning dense and 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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