Name: Souffles, Omlets, &C
Ingredients: 1 pint milk; ½ cup flour; 2 ounces butter; ⅓ cup sugar; 4 large eggs or 5 small eggs; grated rind of 1 small lemon; ⅓ cup brandy or orange-flower water; 6 bitter almonds (optional)

Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Souffles, Omlets, &C

Oven, in the book's wordsA gentle oven

Ingredients

Directions

The book says “a gentle oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Preheat the oven to 300°F (150°C).
In a bowl, mix the milk and flour until smooth.
Add the butter, sugar, lemon rind, eggs, and brandy or orange‑flower water.
If using, pound the bitter almonds to a paste and add to the mixture.

Bake

Pour the mixture into a baking dish and bake for 30 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.

Flour + almondtop 5% of all pairs

Smell alikemoderate

Cooked together8,673 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Lemon + almondtop 10% of all pairs

Smell alikestrong

Cooked together5,655 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Butter + almondtop 11% of all pairs

Smell alikemoderate

Cooked together9,245 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).

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: Provide structure and richness as they set during baking, lifting the soufflé.
Flour: Thickens the milk into a smooth base that holds the mixture together.
Butter: Adds fat for a rich, tender texture and flavour.
Milk: Forms the liquid base that the flour thickens and the eggs set into.
Sugar: Adds sweetness and helps the mixture brown lightly 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.