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Dessert

Fgg Pudding, or Omelette Souffle

A light, airy egg-based dessert made by folding beaten whites into yolk mixture and baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fgg Pudding, or Omelette 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. Separate the egg whites from the yolks into different bowls.

  2. Add powdered sugar, flour, and grated peel to the yolks; stir for 5 minutes.

Make and bake

  1. Beat the egg whites until firm, then gently fold into the yolk mixture.

  2. Grease a baking dish with butter and pour in the mixture.

  3. Shape into pyramids if using a tin dish.

  4. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes.

  5. Make a few incisions in the crust before finishing to lighten it.

Serve

  1. Serve with sugar sprinkled on top.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  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).

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

Eggs
Whites trapped as firm foam give the omelette its light, airy structure, and yolks add richness.
Powdered sugar
Adds sweetness and helps the yolk mixture stay smooth before folding.
Flour
Gives the mixture a little body so it holds its shape while baking.

The step that matters

Fold the beaten whites into the yolks gently. Egg white foam is full of trapped air. Stirring vigorously knocks that air out, so the mixture bakes flat and dense instead of light and puffed.

Swap the orange

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

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

Fit is the average pairing score against egg, sugar, flour, 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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