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Lima Bean Souffle

A baked souffle made from lima bean pulp, egg yolks, egg whites, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lima Bean Souffle

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Mix the lima bean pulp with the beaten egg yolks, salt, and pepper.

  2. Fold in the beaten egg whites gently.

Bake

  1. Turn the mixture into a buttered baking pan.

  2. Bake in a moderate oven at 350°F (175°C) for 20 minutes or more.

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.

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. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lima bean pulp
Provides the bulk and body of the souffle.
Egg yolks
Add richness and help bind the mixture together.
Egg whites
Whipped air gives the souffle its light, risen structure.

The step that matters

Fold in the beaten egg whites gently. Folding keeps the air bubbles in the whipped whites intact. Stirring vigorously would deflate the foam, leaving a dense souffle that rises poorly in the oven.

“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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