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Dessert

Pine-apple Souffle

A baked pineapple souffle made with flour, sugar, butter, milk, 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

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Melt the butter in a saucepan.

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

  3. Remove from heat and let cool slightly.

  4. Stir in the sugar and egg yolks.

Fold and bake

  1. Whip the egg whites until stiff peaks form.

  2. Gently fold the egg whites into the mixture.

  3. Pour into a greased baking dish.

  4. Bake at 350°F (175°C) until puffed and golden.

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 into stiff peaks, they trap air and make the souffle rise and stay light.
Egg yolks
Add richness and help set the custard-like base once baked.
Flour
Thickens the milk mixture into a stable base that holds the whipped whites.
Butter
Adds fat and flavour to the base and helps form the roux with the flour.
Milk
Forms the liquid of the thick base, adding moisture and softness.
Pineapple
Adds fruit flavour and moisture to the souffle.

The step that matters

Gently fold the egg whites into the mixture. Folding gently keeps the air trapped in the whipped whites. Stirring or beating deflates them, so the souffle will not rise well in the oven.

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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