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Dessert

Pap Souffle

A sweet soufflé made with flour, milk, butter, egg yolks, sugar, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 ↓

Pap Souffle

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. In a bowl, combine flour and enough milk to make a stiff paste.

  2. Add the butter while the mixture is still warm and beat well.

  3. Incorporate the egg yolks and sugar to taste.

  4. Whip the egg whites until stiff peaks form and gently fold them into the mixture.

Bake and serve

  1. Pour the mixture into a buttered baking dish.

  2. Bake in a cool oven at 300°F (150°C) until set.

  3. Sprinkle with sugar before serving.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Forms the stiff paste that gives the batter its body and structure.
Butter
Adds richness and fat, giving a tender texture to the baked mixture.
Egg yolks
Enrich the batter and help it set during baking.
Egg whites
Whipped to stiff peaks, they lighten the batter and help it rise in the oven.
Milk
Loosens the flour into a paste and adds moisture to the batter.

The step that matters

Folding in the egg whites. Whipped egg whites trap air that gives the batter its lift. Folding gently keeps that air in, while stirring vigorously would deflate the foam and leave a dense result.

“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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