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Dessert

To Make a Baked Apple Pudding

A baked dessert made with boiled apples, butter, eggs, sugar, lemon rind, and pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,551 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Make a Baked Apple Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Line a baking dish with the thin pie crust.

Make the filling

  1. Mix the pounded apples with the softened butter until smooth.

  2. Add the beaten egg yolks and mix well.

  3. In a separate bowl, beat the egg whites until stiff and fold them into the apple mixture.

  4. Add the powdered sugar and lemon rind, mixing gently.

  5. Pour the apple mixture into the crust.

Bake

  1. Bake for 30 minutes or until set.

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 + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Yolks enrich the filling and whites, whipped stiff, lighten it and help it set when baked.
Apples
Cooked and pounded apples supply moisture and the main fruit flavour and body of the filling.
Butter
Softened butter adds richness and a tender, smooth texture to the filling.
Sugar
Powdered sugar sweetens the filling and dissolves smoothly into the mixture.
Lemon rinds
Boiled and beaten rinds add aromatic citrus oils that brighten the apple flavour.

The step that matters

Folding in the egg whites. Whites beaten stiff trap air that gives lift and a light texture. Stirring them in vigorously knocks out that air, so the pudding bakes up dense rather than airy.

Swap the apple

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

  1. Vanillafits better
  2. Orangefits better
  3. Raspberryfits better
  4. Applethe original

Fit is the average pairing score against butter, egg, sugar, lemon. 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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