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Souffle De Vermicelli

A light, sweet soufflé made with vermicelli, eggs, milk, sugar, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Souffle De Vermicelli

Oven, in the book's wordsA good oven

Ingredients

Directions

The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the base

  1. Stew the vermicelli in the milk until soft.

  2. Stir in part of the sugar and cinnamon, then let it cool.

  3. Beat each yolk separately for 6 minutes.

Bake and serve

  1. Whip the egg whites to a stiff froth and gently fold them into the mixture.

  2. Pour into a souffle tin and bake at 400°F (200°C) for 20 minutes.

  3. Sprinkle with remaining cinnamon and 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 + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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
Whipped whites trap air and make the soufflé rise, while yolks add richness and set structure.
Vermicelli
Softened in milk, it thickens the base and gives the soufflé its body.
Milk
Cooks with the vermicelli to form a soft base that holds the whipped eggs.
Sugar
Sweetens the soufflé and helps stabilise the whipped egg whites.

The step that matters

Folding in the egg whites. Whites must be whipped to a stiff froth and folded in gently. Stirring or deflating them removes the trapped air that lets the soufflé rise in the oven.

“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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