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Apricot-soufflé, Vienna Fashion

A light apricot soufflé baked with whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Apricot-soufflé, Vienna Fashion

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a tinned basin, combine the apricot purée and sugar.

Assemble

  1. Whip the egg whites until stiff peaks form, then gently fold them into the apricot mixture.

  2. Pour the mixture into a buttered soufflé pan.

  3. Place the pan in a baking tin with a few tablespoons of boiling water.

Bake and serve

  1. Bake for 30-40 minutes, covering with paper if the oven is too hot.

  2. Serve immediately for best appearance.

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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

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

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

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

  3. Apricot + eggtop 29% of all pairs
    Smell alikelow
    Cooked together1,712 recipes

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

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

What each ingredient does

Apricot purée
Provides the fruit flavour and most of the moisture in the soufflé base.
Egg whites
Whipped to stiff peaks, they trap air and give the soufflé its rise and light structure.
Sugar
Sweetens the base and helps stabilise the whipped egg whites.

The step that matters

Folding in the egg whites. Stiff whites hold the air that makes the soufflé rise. Folding gently, rather than stirring, keeps that air from collapsing, so the soufflé stays light when it bakes.

Swap the apricot

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

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Apricotthe original

Fit is the average pairing score against egg, sugar. 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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