Skip to main content
Dessert

Appl.e Souffl^ Pudding

A baked apple dessert made with apples, eggs, breadcrumbs, sugar, butter, nutmeg, and lemon peel.

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

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Appl.e Souffl^ Pudding

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 the apples

  1. Pare, core, and slice the apples.

  2. Cook the sliced apples tender in a covered pot without adding water.

  3. Beat the cooked apples to a smooth pulp.

Make the batter

  1. Stir in the butter, sugar, nutmeg, and lemon peel.

  2. Whip in the yolks of the eggs.

  3. Fold in the frothed egg whites alternately with the bread crumbs.

  4. Beat the mixture to a creamy batter.

Bake and serve

  1. Pour the batter into a buttered pudding dish.

  2. Bake covered at 350°F (175°C) for 50 minutes.

  3. Uncover and brown quickly.

  4. Serve hot with custard sauce or cold with 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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Apple + nutmegtop 12% of all pairs
    Smell alikemoderate
    Cooked together3,790 recipes

    Shared aroma: estragole (anise, licorice).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Apple + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,790 recipes

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

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

What each ingredient does

Apples
Provide the bulk and moisture, softening into a pulp that forms the body of the pudding.
Eggs
Whites trapped by folding give lift, while yolks enrich the batter and help it set.
Bread crumbs
Absorb liquid and add body, giving the batter structure so it holds together when baked.
Sugar
Adds sweetness and helps the top brown during the final quick browning.
Butter
Adds fat for richness and a tender texture in the baked pudding.

The step that matters

Fold in the frothed egg whites alternately with the bread crumbs. Gentle folding keeps the air bubbles in the whites intact. Those bubbles expand in the oven and give the pudding its soufflé-like lift, so stirring hard would deflate the batter.

Swap the apple

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

  1. Figfits better
  2. Vanillafits better
  3. Orangefits better
  4. Applethe original

Fit is the average pairing score against egg, bread, sugar, butter, nutmeg, lemon. 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 Bread PuddingApple Bread Pudding21 recipesApple PuddingApple Pudding256 recipesLemon CakeLemon Cake228 recipesBread PuddingBread Pudding153 recipes