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Dessert

Deied Apple Pudding

A pudding made from dried apples, sugar, water, bread, milk, wine sauce, butter, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Deied Apple Pudding

Ingredients

Directions

Prepare the apple base

  1. Stew the dried apples until thoroughly cooked.

  2. Add sugar and rub the mixture through a colander.

  3. Add water until the mixture is as thin as paste.

  4. Soak an equal quantity of bread in milk or water and mash well.

  5. Put the fruit paste over the fire and bring to a boil.

  6. Stir in the mashed bread and cook for a few minutes.

  7. Flavor with wine sauce to taste.

Finish and bake

  1. If using milk and eggs, let the pudding cool.

  2. For each gallon of pudding, add one quart of milk and six beaten eggs.

  3. Add one cup of sugar and a spoonful of butter.

  4. Turn into buttered pans and bake.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Apple + winetop 10% of all pairs
    Smell alikemoderate
    Cooked together1,207 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Dried apples
Provide the main fruit flavor and, once stewed and pressed, the body of the pudding.
Bread
Soaked and mashed, it thickens the fruit paste and gives the pudding a soft, cohesive crumb.
Eggs
Set during baking to give the pudding structure and a custard-like richness.
Milk
Adds moisture and richness, and helps the pudding set into a tender texture.
Butter
Adds fat for richness and a softer mouthfeel in the baked pudding.

The step that matters

Let the pudding cool before adding eggs. Beaten eggs added to a very hot mixture can scramble instead of blending smoothly. Cooling first lets the eggs combine evenly, so they set into a smooth custard during baking.

Swap the apple

How well each one fits the dish's main ingredients (sugar, bread, milk, wine, sauce, butter, egg):

  1. Vanillafits better
  2. Figfits about as well
  3. Applethe original
  4. Peachfits about as well

Fit is the average pairing score against sugar, bread, milk, wine, sauce, butter, egg. 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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