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Cheese Souffle

A baked cheese soufflé made with butter, milk, flour, salt, cayenne pepper, Parmesan cheese, and beaten eggs.

From an old cookbook · modernised transcription
By Henrietta Latham Dwight · From a historical cookbook (Project Gutenberg) · 9 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cheese Souffle

Ingredients

Directions

Make the base

  1. Melt one tablespoonful of butter in a spider.

  2. Add a slightly heaping tablespoonful of flour and one cup of hot milk.

  3. Add half a teaspoonful of salt, a dash of cayenne pepper, and one cup of grated Parmesan cheese.

  4. Add the yolks of three eggs beaten light.

  5. Remove from the fire and let it cool.

Bake and serve

  1. Add the whites of eggs beaten stiff.

  2. Turn into a pudding dish.

  3. Bake twenty-five minutes.

  4. Serve immediately.

Nutrition, whole recipe (rough)

459Calories
25 gProtein
33 gFat
17 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Parmesan Cheese1 oz (28g)110
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
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 Henrietta Latham Dwight. Recipe from a historical cookbook (Project Gutenberg).

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

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

  4. Milk + parmesan cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,608 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Whites beaten stiff trap air, which expands in the oven and lifts the soufflé.
Parmesan cheese
Adds savory flavour and fat, enriching the custard base.
Milk
Forms the liquid base that flour thickens into a smooth sauce.
Flour (in the method)
Thickens the hot milk into a sauce that holds the eggs and cheese.
Butter
Fat that starts the roux and adds richness to the base.

The step that matters

Folding in the beaten egg whites. Stiffly beaten whites hold air bubbles that make the soufflé rise. Overmixing deflates them, and the soufflé will bake flat and dense.

“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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