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Dessert

Jellied Apples

A baked dessert of sliced apples layered with sugar and set in a pudding dish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Jellied Apples

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Slice fresh apples and layer them in a pudding dish with alternating layers of sugar.

  2. Cover with a plate and place a weight on top.

Bake and serve

  1. Bake in a slow oven at 300°F (150°C) for 3 hours.

  2. Let it cool, then turn out to serve as a dessert.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fresh apples
Break down during long baking to form the soft, set body of the dessert.
Sugar
Sweetens the apples and draws out moisture that helps them soften and set.

The step that matters

Baking low and slow under a weight. A slow oven and the weight keep the apples pressed and moist as they cook down, so they set into a firm mass rather than drying or separating. Heating too fast can scorch the sugar before the apples soften.

“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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