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Shredded Codfish Souffle

A baked soufflé made with shredded codfish, stale bread crumbs, milk, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Shredded Codfish Souffle

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.

Make the base

  1. In a saucepan, combine stale bread crumbs and milk, then heat over medium heat, stirring constantly until boiling hot.

  2. Remove from heat and stir in egg yolks, salt, and pepper.

  3. Add shredded codfish and mix well.

Fold and bake

  1. Gently fold in beaten egg whites until just combined.

  2. Transfer mixture to a baking dish and bake at 400°F (200°C) for 5 minutes or until golden brown.

  3. Serve immediately. For convenience, use individual baking dishes or paper cases.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

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

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

What each ingredient does

Egg whites
Beaten whites trap air, giving the soufflé its light, risen structure when baked.
Egg yolks
Add richness and help set the custard-like base as it heats and bakes.
Stale bread crumbs
Absorb the milk and thicken into a binder that gives the soufflé body.
Milk
Provides moisture and softens the bread crumbs into a smooth base.
Shredded codfish
Supplies the main flavour and substance of the soufflé.

The step that matters

Folding in the egg whites. Beaten whites hold the air that makes a soufflé rise. Folding gently keeps that air in; stirring vigorously deflates the mixture, so it bakes 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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