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Apricot Souffle

A baked apricot souffle made with apricots, apricot juice, water, ground rice, and egg yolks folded into beaten whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apricot and rice work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 353 recipes. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

Apricot Souffle

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.

Prepare the fruit

  1. Strain the juice from the apricots into a basin.

  2. Place the apricots in a saucepan with the juice and water.

  3. Simmer gently until reduced to a pulp.

  4. Gradually add the ground rice mixed with a small amount of liquid.

Make the soufflé

  1. Beat the egg yolks and whites separately, then fold the whites into the mixture.

  2. Grease a souffle tin and pour in the batter.

  3. Bake in a hot oven (400°F / 200°C) until risen and set in the center.

  4. Serve immediately.

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. Apricot + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together353 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  2. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Apricot + eggtop 29% of all pairs
    Smell alikelow
    Cooked together1,712 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Apricots
Provide the fruit pulp and flavour that form the base of the soufflé.
Ground rice
Thickens the fruit pulp so the mixture holds its body before baking.
Eggs
Whites trap air for lift, while yolks add richness and help set the structure.

The step that matters

Folding the whites into the mixture. Whites hold air that makes the soufflé rise. Folding gently, rather than stirring, keeps that air from collapsing and gives a light, risen result.

Swap the apricot

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

  1. Coconutfits better
  2. Lemonfits better
  3. Avocadofits better
  4. Apricotthe original

Fit is the average pairing score against rice, 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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