Name: Boiled Apple Puffets
Ingredients: one pint of milk; one-half teaspoonfuls of baking powder; three eggs

Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Boiled Apple Puffets

Ingredients

one pint of milk
one-half teaspoonfuls of baking powder
three eggs

Directions

Prepare the batter

Beat three eggs, one pint of milk, a little salt, sufficient flour to thicken as waffle batter, and one and one-half teaspoonfuls of baking powder.

Fill the cups

Fill teacups alternately with a layer of batter and then a layer of finely chopped apples.

Steam and serve

Steam the filled teacups for one hour.
Serve hot with flavored cream and sugar.
(Optional) Substitute any fresh fruit or jams as desired.

Nutrition, whole recipe (rough)

682Calories

27 gProtein

14 gFat

108 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78

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

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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.

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.

Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

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

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

What each ingredient does

Eggs: Bind the batter and help it set into a tender, cohesive structure when steamed.
Flour (in the method): Thickens the batter and provides the structure that holds the puffs together.
Milk: Adds moisture and richness to the batter, keeping the puffs soft.
Baking powder: Releases gas in the batter, helping the puffets rise and become light.
Apples (in the method): Add moisture and a fresh, sweet-tart flavor that cuts through the batter.

“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.