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Dessert

Cheese Soufflee

A baked cheese soufflé made with butter, flour, peppercorns, milk, eggs, and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cheese Soufflee

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.

Make the base

  1. Fry the peppercorns in the butter.

  2. Strain the butter into a clean saucepan and place over medium heat.

  3. Stir in the flour to make a smooth sauce with the milk.

  4. Add the yolks of two eggs and the cheese.

Bake and serve

  1. Beat the whites of three eggs to a stiff froth with a pinch of salt.

  2. Gently fold the egg whites into the mixture.

  3. Pour into a well-buttered mold and bake at 400°F (200°C) for 20 minutes.

  4. 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Whipped whites trap air that lifts the soufflé as it bakes, while yolks enrich the base.
Flour
Thickens the butter and milk into a smooth sauce that holds the rising structure.
Cheese
Adds rich savoury flavour and fat to the base.
Milk
Forms the liquid of the sauce that the flour thickens.
Butter
Carries flavour and adds richness to the sauce base.

The step that matters

Folding the egg whites into the mixture. Whites must be beaten to a stiff froth and folded gently so the trapped air is not knocked out. Deflated whites bake flat and dense instead of rising.

“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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