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Omelet Souffle, Moulded

A sweet, moulded souffle made from eggs, powdered sugar, macaroons, candied peel, and arrowroot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelet Souffle, Moulded

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Prepare

  1. Separate the yolks and whites of the eggs into two bowls.

Make the souffle

  1. Beat the yolks well and mix in the powdered sugar, salt, crumbled macaroons, minced candied peel, and arrowroot until smooth.

  2. Gently fold in the beaten egg whites until fully combined.

  3. Pour the mixture into a well-buttered mold, filling it no more than halfway.

Bake and serve

  1. Bake in a 350°F (175°C) oven for about 15 minutes, until set and lightly browned.

  2. Turn out the souffle, sift powdered sugar over it, and serve immediately.

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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + arrowroottop 20% of all pairs
    Smell alikemoderate
    Cooked together1,073 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Arrowroot + buttertop 27% of all pairs
    Smell alikemoderate
    Cooked together610 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Eggs
Whites trapped air for lift, and yolks enrich the structure and flavor of the souffle.
Macaroons
Add sweetness, almond flavor and body to the mixture.
Arrowroot
Thickens the yolk base so it holds its shape after folding.
Powdered sugar
Adds sweetness and helps the souffle brown lightly in the oven.

The step that matters

Folding in the egg whites. Egg whites hold the air that makes a souffle rise. Folding gently keeps that air in; stirring or deflating the whites will leave a flat, dense result.

Swap the arrowroot

How well each one fits the dish's main ingredients (egg, sugar, butter):

  1. Sweet potatofits better
  2. Asparagusfits better
  3. Leekfits better
  4. Arrowrootthe original

Fit is the average pairing score against egg, sugar, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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