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Dessert

Apple Snow

A light dessert made by folding apple sauce into stiff egg whites and baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and apple are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 7,461 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Apple Snow

Ingredients

Directions

Make the apple snow

  1. Beat the egg whites until stiff.

  2. Pass the apple sauce through a sieve and gradually add it to the egg whites, beating thoroughly.

  3. Lightly pile the mixture in a glass dish.

Serve

  1. Serve with custard.

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. Egg + appletop 30% of all pairs
    Smell alikelow
    Cooked together7,461 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Apple + saucetop 31% of all pairs
    Smell alikelow
    Cooked together965 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 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

Egg whites
Whipped into stiff foam that gives the dessert its light, airy structure.
Apple sauce
Adds fruity flavour and moisture, folded into the foam to lightly sweeten and soften it.

The step that matters

Beating the apple sauce into the egg whites. Adding the sauce too quickly or under-beating can deflate the stiff foam, so the mixture loses volume and becomes dense rather than light.

Swap the apple

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

  1. Raisinfits better
  2. Lemonfits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against egg, sauce. 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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