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Stuffed Apples

Stuffed apples filled with seasoned sausage meat and crumb topping, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stuffed Apples

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. Wipe the apples with a wet towel.

  3. Cut a thick slice from the stem end of each apple and scoop out the core without cutting through.

Stuff and bake

  1. Fill each apple with ¼ cup of highly seasoned sausage meat or the chopped slice from the top.

  2. Arrange the stuffed apples on a large baking pan.

  3. Dust the apples with cracker crumbs.

  4. Bake the apples until tender.

  5. Serve with tenderloins.

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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Apple + sagetop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Apple + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together3,026 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  5. Meat + sagetop 23% of all pairs
    Smell alikelow
    Cooked together469 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Apples
Form the edible shell that softens and turns tender as it bakes.
Sausage meat
Provides rich, savory filling that cooks through inside the apple.
Cracker crumbs
Absorb juices and brown lightly on the surface during baking.

The step that matters

Scoop out the core without cutting through. Cutting through the base or sides leaves the filling with no enclosure, so it can leak out and the apple loses its shape during baking.

Swap the apple

How well each one fits the dish's main ingredients (meat, pepper, sage):

  1. Lemonfits better
  2. Limefits better
  3. Orangefits better
  4. Applethe original

Fit is the average pairing score against meat, pepper, sage. 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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