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Farina Souffle

A baked semolina souffle made with milk, eggs, and salt, served with hot wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Farina Souffle

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Prepare the base

  1. Soak the farina in just enough water to cover it for 2 hours.

  2. Heat the milk with the salt in a saucepan until it boils.

  3. Stir in the soaked farina and continue stirring until it thickens.

  4. Remove from heat and mix in the beaten yolks of the eggs.

  5. Beat the mixture for 3 minutes and set aside until lukewarm.

Fold and bake

  1. Gently fold in the stiffly beaten egg whites using long, even strokes.

  2. Pour the mixture into a greased baking dish.

  3. Place the dish in a pan of boiling water and bake at 400°F (200°C), covered for 10 minutes and uncovered for 15 minutes.

  4. Serve immediately in the baking dish with hot wine sauce.

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

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

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

What each ingredient does

Farina
Soaked grains thicken the milk base and give the souffle its body.
Eggs
Beaten whites trap air for lift, while yolks enrich the custard and add structure as they set.
Milk
Liquid that cooks with the farina into a thick base and adds richness.

The step that matters

Gently fold in the stiffly beaten egg whites. Folding with long, even strokes keeps the air bubbles in the whites intact. Those bubbles provide the rise, so overmixing deflates the souffle.

“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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