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Dessert

Apple Souffle Pudding

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

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

Apple Souffle Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the apples

  1. Pare, core, and slice the apples.

  2. Stew the apples in a covered double saucepan without water until tender.

  3. Mash the apples to a smooth pulp, then stir in the butter and sugar while hot.

  4. Let the mixture cool completely.

Make the pudding

  1. Whip in the egg yolks, then the stiffly beaten egg whites, alternating with the bread crumbs.

  2. Flavor the mixture and beat quickly for 3 minutes until creamy.

  3. Pour into a buttered dish and bake in a 350°F (175°C) oven for about 1 hour.

  4. Keep covered until 10 minutes before serving to retain juices and prevent crust formation.

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. Bread + eggtop 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

Eggs
Whipped whites and yolks create the airy, soufflé-like rise and set the custard structure.
Apples
Provide the bulk, moisture, and main flavor of the pudding once stewed and mashed.
Bread crumbs
Absorb liquid and add body, giving the pudding a light, sliceable texture.
Sugar
Adds sweetness and helps soften the apple pulp into a smooth base.
Butter
Adds richness and fat, contributing smoothness and a rounded flavor to the pudding.

The step that matters

Folding in the stiffly beaten egg whites. Whites must be stiffly beaten and combined gently with the bread crumbs so air is kept in the mixture; overbeating or deflating it reduces the soufflé-like rise during baking.

Swap the apple

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

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

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

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