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Dessert

Apple Soufflee

A baked apple dessert with a light, airy texture made from stewed apples, flour, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Apple Soufflee

Ingredients

Directions

Prepare the apples

  1. Pare and core the apples, then stew them with sugar and water until tender.

  2. Rub the apples through a sieve to obtain ½ pound of pulp.

Make the soufflé

  1. Mix the pulp with flour, lemon rind, butter, and milk, stirring over heat until thickened.

  2. Add the yolks of 2 eggs and 1 whole egg to the hot mixture.

  3. Whip the whites of the 2 eggs to stiff peaks and gently fold into the mixture.

Steam and serve

  1. Steam in a well buttered mold for 30 minutes.

  2. Serve with cream or boiled custard.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

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

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Apples
Provide the main body and fruity flavour of the soufflé once pureed into pulp.
Flour
Thickens the pulp into a stable base that holds the risen eggs.
Eggs
Yolks enrich and set the base, while whipped whites lift the mixture as it steams.
Butter
Adds richness and a tender texture, and greases the mold to prevent sticking.
Milk
Adds moisture and softens the starch-thickened base for a smooth texture.
Sugar
Sweetens the apples and balances the tartness of the fruit.

The step that matters

Folding in the whipped egg whites. Fold gently so the air in the stiff whites is kept. That trapped air expands during steaming and makes the soufflé rise; overmixing deflates it and leaves it dense.

Swap the apple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against sugar, flour, lemon, butter, milk, egg. 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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