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Dessert

Pine Apple Souffle

A light, airy dessert made with pineapple, eggs, butter, sugar, flour, milk, and pineapple juice.

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

Make the base

  1. Melt the butter in a saucepan.

  2. Stir in the flour and blend carefully.

  3. Add the egg yolks one at a time, beating thoroughly while gradually adding the milk.

  4. Incorporate the pineapple chunks and juice, and cook well.

Assemble and steam

  1. Fold in the whipped egg whites until combined.

  2. Pour the mixture into a prepared souffle tin lined with greased paper.

  3. Steam for 1 hour and serve immediately with additional pineapple juice.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour 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
Egg yolks thicken the base and whipped whites give the souffle its light, risen structure.
Flour
Thickens the butter and milk base so it holds the whipped egg whites.
Butter
Enriches the base with fat, adding richness and a smooth texture.
Sugar
Adds sweetness and balances the tartness of the pineapple.
Milk
Forms the liquid body of the base that the flour thickens.
Pineapple juice
Adds moisture and pineapple flavour to the base and the serving sauce.

The step that matters

Folding in the whipped egg whites. Whites hold air only when whipped stiff; folding gently keeps that air in, so the souffle rises during steaming. Overmixing deflates the batter and yields a dense result.

Swap the pineapple

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

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

Fit is the average pairing score against butter, egg, sugar, flour, milk. 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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