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Soufflé of Potatoes with Lemon

A baked potato soufflé flavored with lemon peel, cream, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Soufflé of Potatoes with Lemon

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

  1. Bake the potatoes at 400°F (200°C) until done.

  2. Scoop out the fluffy part and mix it with the cream infused with lemon peel.

  3. Add sugar, butter, and salt, ensuring the sugar predominates.

  4. Incorporate the yolks of 4 eggs into the mixture.

Bake and serve

  1. Beat the 6 egg whites until stiff and gently fold them into the potato mixture.

  2. Pour into a soufflé dish and bake in a moderate oven at 350°F (175°C).

  3. Once done, sprinkle with sugar and serve immediately.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Potato + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

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

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Eggs
Whipped whites give the soufflé its light, airy structure as they set in the oven.
Potatoes
Their fluffy flesh forms the bulk of the base, giving a soft, tender body.
Cream
Adds moisture and richness, keeping the base smooth and tender.
Butter
Adds fat for richness and a silkier mouthfeel in the base.
Sugar
Sweetens the base and adds a little browning on the surface when sprinkled after baking.

The step that matters

Folding in the egg whites. Whites must be beaten until stiff and folded gently so the air bubbles are preserved. Overmixing deflates the batter, and the soufflé will rise less and turn dense.

Swap the potato

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

  1. Asparagusfits better
  2. Leekfits better
  3. Spinachfits about as well
  4. Potatothe original

Fit is the average pairing score against cream, lemon, sugar, butter, egg. 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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