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Dessert

Souffle, Cheese

A baked cheese soufflé made with bread crumbs, parmesan, milk, butter, eggs, salt, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Souffle, Cheese

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare the base

  1. In a bowl, combine the bread crumbs and grated parmesan cheese.

  2. Boil the milk with the butter.

  3. Pour the hot milk over the cheese and bread crumbs.

  4. Let the mixture soak for 10 minutes.

  5. Add salt and cayenne pepper.

  6. Mix well and allow to cool.

  7. Stir in the beaten egg yolks.

Fold and bake

  1. Whip the egg whites with a pinch of salt until stiff.

  2. Gently fold the whipped egg whites into the cheese mixture.

  3. Grease a souffle tin.

  4. Pour the mixture into the greased tin.

  5. Bake in a preheated oven at 400°F (200°C) for 10 to 15 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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 foam, they trap air that lifts the soufflé as it bakes.
Egg yolks
Add richness and emulsify with the butter and milk, giving a smooth, tender base.
Parmesan cheese
Adds savory, salty flavor and helps the base set as it bakes.
Bread crumbs
Soak up the hot milk to form a thick base that gives the soufflé body.
Milk
Hydrates the bread crumbs and cheese, forming a creamy base with moisture.
Butter
Adds fat for richness and a smooth, tender texture in the base.

The step that matters

Folding in the egg whites. Whipped whites hold the air that makes the soufflé rise. Stirring them in vigorously knocks out air, so the soufflé bakes flat and dense. Fold gently, in portions, to keep the foam intact.

“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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