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Dessert

Apple Sauce

A fruit sauce made from cooked apples, water, and egg whites, chilled before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and egg are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 7,461 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Apple Sauce

Ingredients

Directions

Make the sauce

  1. Cook the apples with a little water until soft.

  2. Rub the cooked apples through a sieve.

Lighten and serve

  1. Beat the apple mixture with an egg beater until light.

  2. Fold in the beaten egg whites.

  3. Chill the sauce in the refrigerator before serving.

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 + eggtop 30% of all pairs
    Smell alikelow
    Cooked together7,461 recipes

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

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

What each ingredient does

Apples
Provide the main body, flavour and pectin that thickens the sauce as it cooks.
Egg whites
Whipped and folded in, they add air and a light, fluffy texture to the sauce.

The step that matters

Beating the apple mixture until light. Beating incorporates air into the cooked apple purée, creating the foam that the folded egg whites then extend. Beating too little leaves the sauce dense and heavy.

“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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