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Dessert

Stuffed Apples

A baked apple filled with sausage meat or chopped apple slice and coated with cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and meat work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 787 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Stuffed Apples

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

  1. Preheat the oven to 350°F (175°C).

  2. Wipe the apples with a wet towel.

  3. Cut a thick slice from the stem end of each apple.

  4. Scoop out the core without cutting through the apples.

Fill and bake

  1. Fill each apple with sausage meat or the chopped apple slice.

  2. Arrange the apples on a large baking pan and dust with cracker crumbs.

  3. Bake until tender.

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 + meattop 28% of all pairs
    Smell alikelow
    Cooked together787 recipes

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

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

What each ingredient does

Apples
Hold their shape as the vessel while softening into a tender, sweet filling during baking.
Sausage meat
Adds savory fat and flavor that seasons the apple as it bakes.
Cracker crumbs
Dusted on top to add a light, toasted coating as the apples bake.

The step that matters

Scoop out the core without cutting through the apples. Keeping the apple walls and base intact holds the filling in place and lets the apple cook into a sturdy shell instead of collapsing or leaking during baking.

“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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