Skip to main content
Dessert

Cider Cream

A chilled dessert made from boiled apples, cider, lemon, gelatin, and served with cider sauce or cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Apple and cider are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,238 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Cider Cream

Ingredients

Directions

Make the apple base

  1. Boil the apples and lemon rind in cider.

  2. Press the mixture through a sieve.

Set and serve

  1. Soften the gelatin in cold water.

  2. Add the lemon juice and mix well.

  3. Combine the apple mixture with the gelatin mixture.

  4. Mold the mixture.

  5. Serve with cider sauce or 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. Apple + cidertop 2% of all pairs
    Smell alikemoderate
    Cooked together1,238 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Lemon + cidertop 24% of all pairs
    Smell alikelow
    Cooked together986 recipes

    Shared aroma: linalool (floral, citrus).

  4. Apple + gelatintop 25% of all pairs
    Smell alikelow
    Cooked together145 recipes

    Shared aroma: beta-pinene (pine, resin).

  5. Lemon + gelatintop 27% of all pairs
    Smell alikelow
    Cooked together1,215 recipes

    Shared aroma: beta-pinene (pine, resin).

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

What each ingredient does

Apples
Provide the main body, pectin, and flavour of the cream.
Gelatin
Sets the pressed apple mixture so it holds its molded shape.
Cider
Cooks the apples and adds concentrated apple flavour.
Lemon juice
Adds acidity that brightens the apple flavour.

The step that matters

Combine the apple mixture with the gelatin mixture. Gelatin must be softened and then dissolved fully before combining, and the apple mixture should be cool enough not to melt or weaken the gelatin set. Lumps or uneven mixing leave weak or patchy setting.

Swap the lemon

How well each one fits the dish's main ingredients (apple, cider, gelatin):

  1. Pearfits better
  2. Pineapplefits better
  3. Strawberryfits better
  4. Lemonthe original

Fit is the average pairing score against apple, cider, gelatin. 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.

You might also like

Apple PuddingApple Pudding256 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipes