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Dessert

Pineapple Souffle

A light dessert made with grated pineapple, eggs, sugar, prunes, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Pineapple Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

  1. Add ½ cup grated pineapple to a custard soufflé.

  2. Add 1 egg and ½ cup sugar if the pineapple is not sweetened.

Whip the whites

  1. Beat 5 egg whites until foamy.

  2. Add ¼ teaspoon cream of tartar and beat until dry.

  3. Gradually beat in ½ cup powdered sugar and ½ cup chopped prunes.

Bake and serve

  1. Place the mixture into a buttered pudding dish.

  2. Set the dish in a pan of hot water.

  3. Bake at 350°F (175°C) for 30 minutes.

  4. Serve immediately in the same dish with whipped cream.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Pineapple + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together1,134 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Egg whites
Whipped into a foam that traps air, giving the soufflé its rise and light structure.
Egg
Adds richness and helps the custard base set as it bakes.
Grated pineapple
Provides the main fruity flavor and moisture in the base.
Cream of tartar
Stabilizes the whipped egg whites so the foam holds its shape longer.
Powdered sugar
Sweetens the foam and dissolves easily into the whites for a smooth texture.
Prunes
Add sweetness and a chewy, dense texture within the soufflé.

The step that matters

Beating the egg whites. Whites beaten to a stable, dry foam trap the air that makes the soufflé rise. Under-beaten whites collapse, while over-beaten whites turn grainy and lose elasticity, so the foam needs close attention.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Pineapplethe original

Fit is the average pairing score against egg, sugar, cream, 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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