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Dessert

Green Codling Apple Ice

A frozen dessert made from apples, cinnamon, water, syrup, cream, and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and cinnamon are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 5,598 recipes. Both carry methyl cinnamate, which smells strawberry. The science ↓

Green Codling Apple Ice

Ingredients

Directions

Make the apple base

  1. Slice the apples without peeling them and place in an untinned copper pan with cinnamon and water.

  2. Cover the pan and boil on a brisk fire until the apples turn to pulp.

  3. Rub the mixture through a fine sieve into a basin.

Finish and freeze

  1. Add the strong syrup and cream to balance the sharpness of the apples.

  2. Freeze the mixture, then fold in the egg whites to create meringue.

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. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  2. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cinnamon + syruptop 14% of all pairs
    Smell alikelow
    Cooked together990 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Apple + syruptop 22% of all pairs
    Smell alikelow
    Cooked together742 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Apples
Provide the bulk of the pulp and the tart apple flavour that the dish is built on.
Strong syrup
Adds sweetness and balances the tartness of the apples.
Cream
Adds fat and richness, giving the ice a smoother, softer texture.
Egg whites
Whipped into an Italian meringue, they add lightness and airy texture to the frozen mixture.

The step that matters

Rubbing the apples through a fine sieve. Cooked apples hold pulp and skin fragments that stay gritty if not pushed through finely. Sieving fully breaks the cooked fruit down, giving the smooth texture an ice needs.

Swap the apple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits about as well
  4. Applethe original

Fit is the average pairing score against cinnamon, syrup, cream, 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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