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Dessert

Apple Snow

Apple Snow is a dessert made from whipped egg whites and apple pulp, garnished with myrtle and jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Prepare the apple pulp

  1. Reduce the apples to a pulp and press through a sieve.

  2. Sweeten and flavor the apple pulp.

Make the snow

  1. Whisk the egg whites for several minutes.

  2. Stir in the sifted sugar into the egg whites.

  3. Beat the apple pulp until frothy, then mix with the egg whites.

  4. Whisk the mixture until it resembles stiff snow.

Serve

  1. Pile the mixture high on a glass dish.

  2. Garnish with a sprig of myrtle and small pieces of bright-colored jelly.

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. Egg + sugartop 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

Apples
Provide the pulp that gives the dessert its fruit flavor and body.
Egg whites
Whisk into a foam that holds air and gives the dessert its light, snowy structure.
Sugar
Sweetens the apple pulp and helps stabilize the whisked egg white foam.

The step that matters

Whisk the mixture until it resembles stiff snow. Egg white foam must be whisked until stiff but not dry, since under-whisked whites collapse and over-whisked whites turn grainy and lose moisture. Stiff peaks trap air that holds the dish's light texture.

Swap the apple

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

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

Fit is the average pairing score against egg, sugar, 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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