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Dessert

Cream Sauce

Apple turnovers made with stewed apples and pastry, served with a cream sauce.

From an old cookbook · modernised transcription
By Mackay, L. Gertrude. [from old catalog] · From a historical cookbook (Internet Archive) · 14 ingredients
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Cream Sauce

Why it works: Vanilla and milk are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Cream Sauce

Ingredients

Directions

Make the cream and cut the crust

  1. Mix and beat until stiff three-fourths of a cup of thick cream and one-fourth of a cup of milk, add one-third of a cup of powdered sugar and one-half teaspoon of vanilla.

  2. Cut ordinary pie crust into squares.

Fill and shape

  1. Put apple sauce through a sieve, add a few grains of salt and a few gratings of nutmeg. The apple sauce should not be too moist.

  2. Trace a figure on one side of the square of paste, on the other side diagonally place a spoonful of the apple sauce.

  3. Brush the edges of the paste around the apple with cold water, turn the other half of the paste over and press the edges closely together.

  4. Set the turnovers on a buttered baking sheet and brush the tops with slightly beaten white of egg, dust with granulated sugar and bake in a moderate oven.

Make the dough and bake

  1. Sift together one pint of flour, one-half teaspoon of salt and two level teaspoons of baking powder, rub into the dry ingredients one tablespoon of butter and add enough milk or water to make a soft dough.

  2. Roll one-half inch thick and cut with a biscuit cutter.

  3. Put two tablespoons of stewed apples on one-half of the dough; fold the other half over and pinch the edges together.

  4. Place these in a baking pan, brush with milk and bake for twenty minutes.

Nutrition, whole recipe (rough)

925Calories
22 gProtein
27 gFat
147 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Apple1 medium (182g)95
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Nutmeg1 tsp ground (2.2g)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mackay, L. Gertrude. [from old catalog]. 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. See the original page.

Photo for illustrative purposes only · Contact us to use it

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. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Vanilla + appletop 8% of all pairs
    Smell alikemoderate
    Cooked together1,501 recipes

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Forms the structure of the dough, giving the turnover its shape and body.
Butter
Adds fat that makes the dough tender and flaky as it bakes.
Baking powder
Releases gas in the dough, helping it rise and turn light.
Stewed apples
Provide the sweet, tart filling that gives each turnover its flavour and moisture.
Thick cream
Adds richness, and when whipped with sugar it becomes a light, airy topping.
Powdered sugar
Sweetens the whipped cream and dissolves easily into it for a smooth texture.

The step that matters

Keep the apple sauce not too moist. Excess liquid in the filling can leak out during baking and soften the pastry from inside, so the turnovers may turn soggy and seal poorly.

Swap the apple

How well each one fits the dish's main ingredients (vanilla, flour, butter, cream, milk, sugar, nutmeg):

  1. Figfits better
  2. Coconutfits better
  3. Raisinfits better
  4. Applethe original

Fit is the average pairing score against vanilla, flour, butter, cream, milk, sugar, nutmeg. 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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