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Souffle of Potatoes with Lemon

A baked potato souffle flavored with lemon, cream, sugar, butter, 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 ↓

Souffle of Potatoes with Lemon

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

  1. Bake the potatoes in the oven until well done.

  2. Open the potatoes and scoop out the floury part.

  3. Mix the scooped potatoes with the boiled cream infused with lemon peel.

  4. Add sugar, butter, and salt to the mixture.

  5. Break 6 eggs, adding the yolks of 4 to the potato mixture.

Bake and serve

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

  2. Pour the mixture into a souffle dish and bake in a 350°F (175°C) oven.

  3. Once done, sprinkle a little sugar on top and use a salamander to glaze.

  4. Serve immediately to prevent sinking.

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
Egg yolks enrich the base and whipped whites create the airy lift of the soufflé.
Potatoes
Floury potato flesh gives the soufflé a light, body-rich base that holds the whipped structure.
Cream
Cream adds moisture and richness, giving the base a softer, smoother texture.
Butter
Butter adds fat, contributing richness and a tender crumb to the mixture.
Sugar
Sugar adds sweetness and helps the top brown when glazed.

The step that matters

Folding in the beaten egg whites. Whites hold air only when beaten until stiff, and folding gently keeps that air in. Overmixing deflates the batter, so the soufflé rises poorly and sinks sooner after baking.

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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