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Souffle Au Macaroni

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and egg are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 12,645 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Souffle Au Macaroni

Oven, in the book's wordsA moderate oven

Ingredients

Directions

  1. Boil the macaroni until tender, then drain and cut into very small pieces.

  2. Prepare a soufflé base as directed for vanilla soufflés, flavoring it with essence of bitter almonds.

  3. When the mixture thickens over the heat, stir in the macaroni.

  4. Once nearly boiling, add the yolks of 10 eggs.

  5. When the mixture cools, fold in the egg whites and finish as previously directed.

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. Almond + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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