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Tomates En Soufflé

A tomato soufflé made with tomato pulp, eggs, pepper, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomates En Soufflé

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the pulp

  1. Stew down the tomatoes and drain off the liquid.

  2. Press the fruit through a coarse sieve to obtain the pulp.

  3. Separate the egg yolks and whites.

Make the mixture

  1. Mix the yolks with the tomato pulp and season with pepper and salt.

  2. Beat the egg whites until stiff peaks form and gently fold them into the tomato mixture.

  3. Grease soufflé dishes and fill them with the mixture, not more than halfway full.

Bake and serve

  1. Bake in a preheated oven at 400°F (200°C) for 6 to 10 minutes, or until puffed and golden.

  2. 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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: decanal (soap, orange peel).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Tomato + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. 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

Eggs
Whipped whites trap air that lifts the soufflé, while yolks add richness and set the structure.
Tomato pulp
Provides moisture, acidity and the main tomato flavour of the soufflé base.

The step that matters

Folding in the beaten egg whites. Stiff whites hold the air that makes the soufflé rise. Folding gently keeps that air in; stirring vigorously deflates the mixture and the soufflé will fall flat.

Swap the tomato

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against egg, pepper, 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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