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Dessert

Peach Souffle

A light, baked dessert made with beaten eggs, sugar, lemon, and peaches.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and peach work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 947 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Peach Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Grease a pudding dish with butter.

Make the soufflé

  1. Beat the yolks of the eggs until light and foamy.

  2. In a separate bowl, beat the egg whites until dry.

  3. Gently fold the yolks into the whites.

  4. Gradually mix in the sugar, lemon juice, and grated lemon rind.

  5. Pour the mixture into the prepared dish and decorate with half peaches.

  6. Dust the top with sugar.

Bake and serve

  1. Bake for about 20 minutes.

  2. Serve immediately, with or without a 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. Lemon + peachtop 12% of all pairs
    Smell alikemoderate
    Cooked together947 recipes

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

  2. Peach + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together860 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Whipped whites trap air, lifting the soufflé as it bakes and giving it a light structure.
Sugar
Sweetens the mixture and helps stabilise the whipped egg whites.
Lemon juice
Adds acidity that brightens the flavour and balances the sweetness.
Peaches
Provide fruity flavour and moisture in the dish.

The step that matters

Fold the yolks into the whites gently. Heavy stirring deflates the whipped egg whites, removing the trapped air that lifts the soufflé. Gentle folding keeps the volume so it rises in the oven.

Swap the peach

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

  1. Vanillafits better
  2. Orangefits better
  3. Raspberryfits about as well
  4. Peachthe original

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