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Dessert

Pommes Au Beurre

Apples stewed with butter, sugar, and cinnamon, served with apricot jam and syrup.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 16 ingredients
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Why it works: Almond and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Pommes Au Beurre

Ingredients

Directions

Prepare the apples

  1. Pare six or eight fine apples of a firm but good boiling kind, and core them without piercing or dividing them.

  2. Fill the cavities with fresh butter, cut small, and add a quarter of a pound more.

Cook

  1. Place the apples in a stewpan just large enough to contain them in a single layer, and stew them as softly as possible, turning them occasionally until they are almost sufficiently tender to serve.

  2. Sprinkle sifted sugar and a teaspoonful of pounded cinnamon over the apples, shake well, and stew for a few minutes longer.

Serve

  1. Lift the apples out, arrange them in a hot dish, and fill each apple with warm apricot jam, laying a small quantity on top.

  2. Pour the syrup from the pan around the apples, but not on the fruit, and serve immediately.

Nutrition, whole recipe (rough)

365Calories
10 gProtein
9 gFat
66 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Apple1 medium (182g)95
Peach1 medium (150g)59
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Cinnamon1 tsp ground (2.6g)6
Waternot in our table0

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

By Eliza Acton. 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.

  1. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Apple + peachtop 3% of all pairs
    Smell alikestrong
    Cooked together303 recipes

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

  3. Cinnamon + appletop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  4. Almond + peachtop 5% of all pairs
    Smell alikestrong
    Cooked together466 recipes

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

  5. Cinnamon + peachtop 6% of all pairs
    Smell alikestrong
    Cooked together625 recipes

    Shared aroma: methyl cinnamate (strawberry).

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

What each ingredient does

Apples
Hold their shape while stewing and provide the tender, fruity body of the dish.
Butter (in the method)
Adds richness and fat that enriches the apples as they soften.
Sugar
Sweetens the apples and helps form a syrup in the pan.
Apricot jam (in the method)
Adds concentrated sweetness and fruit flavour to the centre of each apple.

The step that matters

Stew gently without breaking the apples. Low, gentle heat softens the flesh evenly while keeping the skins and cores intact. Vigorous boiling would break the apples apart and make the syrup cloudy.

“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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