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Dessert

Apple Souffle Pudding

A baked apple souffle made with apples, eggs, bread crumbs, sugar, nutmeg, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Apple Souffle Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the apples

  1. Stew the apples with a small onion in enough hot water to cover them.

  2. Pare, core, and slice the apples, then cook them tender in a covered pot without adding water.

Make the batter

  1. Beat the cooked apples to a smooth pulp, then stir in butter, sugar, and nutmeg.

  2. When the mixture is cold, whip in the yolks of the eggs, then fold in the frothed egg whites alternately with the bread crumbs.

Bake and serve

  1. Pour the batter into a buttered pudding dish and bake covered at 350°F (175°C) for 50 minutes.

  2. Remove the cover and brown quickly.

  3. Serve hot with custard sauce or cold with cream and sugar.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Apple + nutmegtop 12% of all pairs
    Smell alikemoderate
    Cooked together3,790 recipes

    Shared aroma: estragole (anise, licorice).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Apple + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,790 recipes

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

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

What each ingredient does

Apples
Provide moisture, bulk, and the tender pulp that forms the body of the pudding.
Eggs
Whipped whites trap air for lift, while the yolks enrich and help set the pudding.
Bread crumbs
Absorb moisture from the apple pulp and give the batter structure and body.
Sugar
Adds sweetness and helps the top brown during the final browning.
Butter
Adds fat for richness and a softer, moister crumb.

The step that matters

Folding the egg whites with the bread crumbs. The whites hold the air that makes the pudding rise. Folding gently, rather than stirring, keeps that air in the batter so it does not collapse before baking.

Swap the apple

How well each one fits the dish's main ingredients (egg, bread, sugar, nutmeg, lemon, butter):

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

Fit is the average pairing score against egg, bread, sugar, nutmeg, lemon, butter. 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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