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Cheese Souffle II

A baked cheese soufflé made with bread crumbs, milk, cheese, butter, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Souffle II

Ingredients

Directions

Make the base

  1. Add milk to bread crumbs.

  2. When the bread is soft, add cheese, butter, salt, and beaten egg yolks.

Fold and bake

  1. Fold in egg whites beaten until stiff.

  2. Turn into a buttered baking dish.

  3. Bake in a water bath for 20 to 25 minutes for individual servings or 40 to 50 minutes for a large dish.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  4. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  5. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

What each ingredient does

Eggs
Yolks enrich the base and whites, beaten stiff, lift the mixture to give the souffle its airy rise.
Bread crumbs
Soak up milk to form a soft, thickened base that gives the souffle body.
Grated cheese
Adds rich flavor and fat, giving the souffle its savory taste and tender texture.
Milk
Hydrates the bread crumbs and forms the liquid base that carries the other ingredients.

The step that matters

Fold in egg whites beaten until stiff. Folding gently keeps the air beaten into the whites. Stirring or deflating the mixture causes the souffle to fall and turn dense instead of rising in the oven.

“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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