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Spinach Souffle

A baked spinach dish made with cream, butter, and beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Spinach 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

  1. Preheat the oven to 400°F (200°C).

Make the mixture

  1. In a bowl, combine the prepared spinach with the stiffly beaten egg whites.

  2. Fill individual dishes or paper boxes about two-thirds full with the mixture.

Bake and serve

  1. Bake in the hot oven for 10 to 15 minutes.

  2. Serve immediately with roast or broiled meats.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Spinach + creamtop 17% of all pairs
    Smell alikemoderate
    Cooked together1,130 recipes

    Shared aroma: octanal (fat, soap).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Spinach + eggtop 22% of all pairs
    Smell alikelow
    Cooked together2,323 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Egg whites
Whipped stiff, they trap air and lift the mixture so it puffs as it bakes.
Spinach with cream and butter
Supplies the bulk, moisture and rich flavour that the whipped whites are folded into.

The step that matters

Folding the stiffly beaten egg whites into the spinach. Egg whites hold air only while whipped. Folding gently keeps that air in the mixture, and deflating it would leave the soufflé flat rather than risen.

Swap the spinach

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

  1. Leekfits better
  2. Potatofits better
  3. Asparagusfits about as well
  4. Spinachthe original

Fit is the average pairing score against cream, butter, 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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