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Dessert

Snow Cream

A dessert made by stewing apples, mixing with sugar and stiffened egg whites, then chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Snow Cream

Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Snow Cream

Ingredients

Directions

Prepare the apple pulp

  1. Stew the pulp of the apples until soft.

  2. Beat the apple pulp until smooth and let it cool.

Make the snow cream

  1. Whisk the egg whites until they form stiff peaks.

  2. Mix the cooled apple pulp with the whisked egg whites and sugar.

  3. Whisk the mixture until it becomes stiff.

  4. Heap the mixture onto a glass dish.

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.

Photo for illustrative purposes only · Contact us to use it

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Apples
Provide the pulp that gives the dessert its flavour and body.
Egg whites
Whipped into stiff peaks to create the light, airy foam structure.
Sugar
Sweetens the dessert and helps stabilise the whipped egg white foam.

The step that matters

Whisk the mixture until it becomes stiff. Egg whites must be beaten to a stable foam before the cooled pulp is folded in. Overbeating or deflating the foam will make the snow cream collapse and lose its lightness.

Swap the apple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against egg, sugar. 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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