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Dessert

Strawberries Souffle

A baked dessert of ripe strawberries, sugar, and beaten egg whites, finished with a glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberries Souffle

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Pick over the strawberries and rub them through a sieve.

Make the soufflé

  1. Add the sugar and the egg whites beaten to a froth.

  2. Mix gently to keep it light.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) until done.

  2. Glaze the top before serving.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Ripe strawberries
Provide the main flavour and moisture as the pulped base of the soufflé.
White sugar
Sweetens the base and helps stabilise the whipped egg white foam.
Egg whites
Whipped to a froth, they trap air and give the soufflé its light, risen structure.

The step that matters

Mix gently to keep it light. Whipped egg white foam holds air bubbles that make the soufflé rise. Vigorous stirring knocks out that air, so the mixture folds in gently to keep it airy.

“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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