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Dessert

Apples Baked

Apples baked with molasses or syrup, served warm with cream or rich milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Molasses and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,408 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Apples Baked

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. Core the apples and place them in a tin roaster.

Bake and serve

  1. Pour the molasses or syrup over the apples.

  2. Bake in the oven until the apples are tender.

  3. Serve warm with cream or rich milk.

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. Molasses + creamtop 20% of all pairs
    Smell alikelow
    Cooked together1,408 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Apple + molassestop 22% of all pairs
    Smell alikelow
    Cooked together970 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Apple + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,089 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 they soften, and their juices mix with the syrup to form a sauce.
Molasses or sugar-house syrup
Adds sweetness and a deep, caramel-like flavour, and helps the apples brown as they bake.
Cream or rich milk
Adds richness and fat that softens the tartness of the apples and syrup.

Swap the apple

How well each one fits the dish's main ingredients (molasses, cream):

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

Fit is the average pairing score against molasses, cream. 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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