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Dessert

Apple Souffle Pudding

A baked apple dessert made with apples, breadcrumbs, eggs, sugar, butter, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Apple Souffle Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the apples

  1. Pare, core, and slice the apples.

  2. Stew the apples in a covered double saucepan without water until tender.

  3. Mash the apples to a smooth pulp and stir in the butter and sugar while hot.

  4. Let the mixture cool completely.

Make the batter

  1. Whip in the egg yolks, then the stiffly beaten egg whites, alternating with the breadcrumbs.

  2. Flavor the mixture and beat quickly for three minutes until creamy.

Bake and serve

  1. Pour into a buttered dish and bake in a 350°F (175°C) oven for about one hour.

  2. Keep covered until ten minutes before removing from the oven to retain juices.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  2. Apple + nutmegtop 12% of all pairs
    Smell alikemoderate
    Cooked together3,790 recipes

    Shared aroma: estragole (anise, licorice).

  3. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

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

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

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

  5. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Apples
Provide the bulk, moisture, and fruity flavor that the pudding is built on.
Eggs
Egg whites lighten and lift the mixture, while yolks enrich it and help it set.
Breadcrumbs
Absorb moisture and give the pudding body so it holds its shape.
Butter
Adds fat for richness and a tender, smooth crumb.
Sugar
Adds sweetness and balances the tartness of the apples.

The step that matters

Let the mixture cool completely before adding the eggs. Hot apple mixture can cook the egg yolks and deflate the whipped whites, so the pudding loses its lift and turns dense. Cooling keeps the air in the whites intact.

Swap the apple

How well each one fits the dish's main ingredients (egg, sugar, butter, nutmeg, lemon):

  1. Vanillafits better
  2. Orangefits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against egg, sugar, butter, nutmeg, lemon. 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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