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Dessert

Apple Snow

Apple Snow is a dessert made from boiled apples folded with whipped egg whites and flavored with lemon or vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Apple Snow

Ingredients

Directions

Prepare the apples

  1. Pare and core the apples.

  2. Boil the apples in minimal water until soft.

  3. Cool the apples.

  4. Strain the apples.

  5. Beat the apples well.

Make the snow

  1. Whip the egg whites until stiff peaks form.

  2. Sweeten the apple mixture to taste.

  3. Fold in the whipped egg whites until combined.

  4. Flavor with lemon or vanilla extract.

  5. Serve with sweetened cream.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Lemon + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together1,927 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  4. Apple + corntop 15% of all pairs
    Smell alikemoderate
    Cooked together330 recipes

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

  5. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Tart apples
Provide the main body and tart flavor once cooked and strained into a purée.
Egg whites
Whipped to stiff peaks, they lighten the purée and give it an airy, snowy texture.
Granulated sugar
Sweetens the apple purée to taste and balances its tartness.

The step that matters

Folding in the whipped egg whites. Egg whites hold air only when whipped to stiff peaks. Folding gently, rather than stirring, keeps the air in the mixture so the dessert stays light instead of deflating.

Swap the apple

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

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

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