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Semolina Soufflee

A steamed semolina soufflé flavored with lemon peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Semolina and lemon work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 124 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Semolina Soufflee

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the base

  1. Boil the milk in a saucepan.

  2. Sprinkle in the semolina and castor sugar.

  3. Add the thinly cut lemon peel and stir until thickened.

  4. Remove the lemon peel and let it cool slightly.

  5. Stir in the egg yolks.

Assemble and cook

  1. Whip the egg whites to stiff peaks and fold them into the mixture.

  2. Grease a soufflé mold and pour the mixture into it.

  3. Steam for 20 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. Semolina + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together124 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  3. Semolina + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together351 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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 and give the soufflé its light, risen structure.
Egg yolks
Enrich the base and add richness and a smoother, custard-like texture.
Semolina
Thickens the hot milk as it cooks, giving the base body and structure.
Milk
Forms the liquid base that the semolina thickens and the yolks enrich.

The step that matters

Fold the whipped egg whites into the mixture. Folding gently keeps the air bubbles in the whites. Stirring or deflating them makes the soufflé heavy and less able to rise.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonthe original
  4. Coconutfits less well

Fit is the average pairing score against milk, semolina, sugar, 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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