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Dessert

Apple Snow

Apple Snow is a dessert of cooked apples folded with stiff egg whites and sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple Snow

Ingredients

Directions

Make the apple base

  1. Place the apples in cold water over low heat until soft.

  2. Remove the skin and core.

  3. Mix the softened apples with the sugar.

Make the snow and serve

  1. Beat the egg whites to stiff peaks.

  2. Fold the beaten egg whites into the apple mixture.

  3. Transfer to a dessert dish.

  4. Decorate with myrtle.

  5. Freeze before serving.

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

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

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Apple + myrtletop 25% of all pairs
    Smell alikelow
    Cooked together16 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Apple + eggtop 30% of all pairs
    Smell alikelow
    Cooked together7,461 recipes

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

  5. Sugar + myrtletop 38% of all pairs
    Smell alikelow
    Cooked together32 recipes

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 fruit base that cooks down into a soft, flavourful purée.
Sugar
Sweetens the apple base and balances the tartness of the fruit.
Egg whites
Whipped to stiff peaks, they give the dessert its light, airy, snowy texture.

The step that matters

Beat the egg whites to stiff peaks. Stiff peaks trap air that gives the snow its volume. Under-whipped whites will deflate, and over-whipped whites turn grainy and dry. Fold gently so the foam is not knocked out.

Swap the apple

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

  1. Lemonfits better
  2. Raspberryfits better
  3. Vanillafits about as well
  4. Applethe original

Fit is the average pairing score against sugar, egg, myrtle. 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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