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Codfish Souffle

A baked codfish soufflé made with bread crumbs, milk, cayenne, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Codfish Souffle

Ingredients

Directions

Make the base

  1. Heat the bread crumbs with the milk until hot and smooth.

  2. Add a dash of cayenne and the shredded codfish, mixing thoroughly.

  3. In a separate bowl, beat the egg yolks and butter, then add to the codfish mixture.

Bake and serve

  1. Beat the egg whites until frothy and fold them quickly into the mixture.

  2. Bake in individual cases or a pudding dish until light brown.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

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

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg whites
Whipped to trap air, they lift the mixture and give the soufflé its light, risen texture.
Egg yolks
They enrich the base and help bind it while adding richness and a custard-like body.
Bread crumbs
Soaked in hot milk, they thicken the base and give it body to hold the codfish.
Shredded codfish
The main flavour and protein, distributed through the base to give the dish its character.
Butter
Adds fat for richness and a smoother, more tender texture in the base.

The step that matters

Folding in the egg whites. Whites must be beaten until frothy but folded in quickly and gently, because overmixing knocks out the air that makes the soufflé rise.

“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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