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Dessert

Pine-apple Souffle

A steamed pineapple souffle made with butter, flour, milk, sugar, egg yolks, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Pine-apple Souffle

Ingredients

Directions

Make the base

  1. Melt the butter in a saucepan.

  2. Add the flour and milk; cook until thick.

  3. Stir in the sugar and diced pineapple.

  4. Add the egg yolks one at a time, mixing well.

Finish and cook

  1. Whip the egg whites until stiff and gently fold into the mixture.

  2. Pour into a prepared souffle mold and steam for 1 hour.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pineapple + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 to stiff peaks, they trap air that lifts and lightens the souffle.
Egg yolks
Add richness and emulsify with the butter and flour base, helping it set smoothly.
All-purpose flour
Thickens the milk into a stable base that holds the whipped whites.
Butter
Adds fat and flavor to the base and helps it stay smooth.
Pineapple
Supplies fruit flavor and moisture to the souffle.

The step that matters

Folding in the egg whites. Stirring or deflating the whipped whites releases the air bubbles that give the souffle its rise. Fold gently so the mixture stays light and airy through steaming.

Swap the pineapple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Pineapplethe original

Fit is the average pairing score against flour, sugar, butter, milk, 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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