Skip to main content
Dessert

Laura's Dessert

A dessert of pulped baked apples mixed with egg white and powdered sugar, served with soft custard.

From an old cookbook · modernised transcription
Jump to recipe ↓

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 ↓

Laura's Dessert

Ingredients

Directions

Prepare

  1. Pulp the baked apples and place them in a mixing bowl.

  2. Add the egg white and powdered sugar.

Beat and serve

  1. Beat the mixture well for one hour or more.

  2. Serve with soft custard.

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 + eggtop 30% of all pairs
    Smell alikelow
    Cooked together7,461 recipes

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

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

Baked apples
Provide the main body, moisture and apple flavour of the mixture.
Egg white
Traps air when beaten, giving the mixture a light, airy texture.
Powdered sugar
Adds sweetness and helps stabilise the whipped egg white foam.

The step that matters

Beat the mixture well. Long beating whips air into the egg white and pulp, making the texture light and fluffy. Beating too little leaves it dense, while the foam can slowly collapse if left standing after beating.

Swap the apple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against egg, sugar. 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.

More apple custard recipes

You might also like