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Boiled Apple Dumplings

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and flour are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,140 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Boiled Apple Dumplings

Ingredients

Directions

  1. Select apples that will cook quickly, then peel and core them, leaving them whole.

  2. Prepare a plain paste and roll it out to about ¼ inch thick.

  3. Cover each apple with the rolled paste.

  4. Steam the dumplings for about 1 hour.

  5. Alternatively, for boiling, use a paste made with suet, place the dumplings in boiling water, and boil for 1 hour.

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 + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,140 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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