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Dessert

Fried Apples

Fried apples are apple slices fried in lard and butter, lightly salted and served hot with steak.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apple and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 8,706 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fried Apples

Ingredients

Directions

Prepare

  1. Peel the apples and cut them into rounds about ¼ inch thick.

  2. Carefully remove the core without breaking the apples.

Fry and serve

  1. Heat the lard and butter in a pan until boiling.

  2. Fry the apple rounds quickly until they are light brown.

  3. Sprinkle with a little salt.

  4. Drain excess fat.

  5. Serve very hot with steak.

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 + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Apples
Form the body of the dish, softening inside while the outside browns in hot fat.
Lard
Conducts high heat for quick frying and helps the apple rounds brown evenly.
Butter
Adds rich flavor and aroma and aids browning in the hot pan.

The step that matters

Fry the apple rounds quickly. The fat must be hot enough to brown the surface fast. If the heat is too low or the frying is too long, the apple absorbs fat and turns soft and greasy before it browns.

“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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