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Dessert

Jellied Apples

A dessert of sliced apples cooked with sugar and water, set in a pudding dish and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Jellied Apples

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Slice the fresh sweet apples.

  2. Layer the apples and sugar in a pudding dish, alternating between them.

  3. Add a small amount of water.

Bake and serve

  1. Cover the dish with a plate and place a weight on top.

  2. Bake in a slow oven at 300°F (150°C) for three hours.

  3. Serve cold, with or without whipped cream.

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).

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

Fresh sweet apples
Form the body of the dish, softening slowly as they bake and releasing juices.
Sugar
Sweetens the apples and helps their juices thicken into a syrup during slow cooking.

The step that matters

Cover and weight the dish. The plate and weight press the apples down so they stay in contact with their own juices. This keeps them moist and helps them compact into a firm, sliceable mass as they cool.

“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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