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Apple Dumplings

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and flour are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,140 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Apple Dumplings

Ingredients

Directions

  1. Prepare a large crust, making the middle about ⅓ inch thick and the edges thin.

  2. Wring a thick, square cloth in warm water, sprinkle it with flour, and lay it in a deep dish.

  3. Place the crust in the dish and fill it with sliced apples.

  4. Gather the cloth around the crust and tie it tightly with twine, ensuring no water can enter.

  5. Boil the dumpling for 2 hours.

  6. After boiling, plunge it briefly into cold water, untie the cloth, and turn it out onto a dish.

  7. Serve with cold sauce or butter and sugar.

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 + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,140 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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