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Spinach Souffle

A baked spinach souffle made with butter, lemon juice, salt, pepper, eggs, and served with boiled dressing or drawn butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Spinach Souffle

Ingredients

Directions

Prepare

  1. Chop the cooked spinach very fine.

  2. Add the melted butter, lemon juice, salt, pepper, and the yolks of the eggs.

Make the soufflé

  1. Fold in the beaten egg whites until stiff.

  2. Turn the mixture into a buttered baking dish or small molds.

  3. Cover and poach in the oven or steam until firm: 30 to 40 minutes for a large mold, 25 to 30 minutes for small molds.

Serve

  1. Serve with hot boiled dressing or drawn butter sauce, garnished with hard‑cooked eggs and lemon sections.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Spinach + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together1,109 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Spinach + peppertop 6% of all pairs
    Smell alikemoderate
    Cooked together3,400 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Whites trapped in the mixture set into a light, airy structure when cooked.
Spinach
Provides the main body and flavour of the soufflé.
Butter
Adds richness and a smooth, tender texture to the mixture.
Lemon juice
Adds acidity that brightens the flavour of the spinach.

The step that matters

Folding in the beaten egg whites. Whites must be beaten until stiff and folded in gently. Deflating them loses the air that makes the soufflé rise and become light, so it may turn out dense.

Swap the spinach

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

  1. Asparagusfits about as well
  2. Capsicumfits about as well
  3. Spinachthe original
  4. Shallotfits about as well

Fit is the average pairing score against butter, lemon, pepper, 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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