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Raspberry Souffle

A light dessert made by folding raspberry jam into beaten egg whites and baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Egg and raspberry are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,778 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Raspberry Souffle

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

Make the soufflé

  1. Beat the egg whites until stiff peaks form.

  2. Gently fold in the raspberry jam.

  3. Pour the mixture into a baking dish.

Bake

  1. Bake for 30 minutes.

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. Egg + raspberrytop 25% of all pairs
    Smell alikemoderate
    Cooked together1,778 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Egg whites
Whipped into foam that traps air, giving the soufflé its light, risen structure as it sets.
Raspberry jam
Adds sweetness, fruit flavour and moisture to the whipped base.

The step that matters

Gently fold in the raspberry jam. Folding preserves the air bubbles in the whipped egg whites. Stirring or beating vigorously deflates the foam, so the soufflé will rise less and turn dense.

“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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