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Dessert

Apple Snow

Apple Snow is a dessert made from stewed apples, whipped egg whites, powdered sugar, and garnished with red jelly.

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

Apple Snow

Ingredients

Directions

Make the apple sauce

  1. Stew the apples.

  2. Rub the stewed apples through a sieve and let cool.

Make the snow and serve

  1. Whip the egg whites until very stiff.

  2. Gradually add the powdered sugar to the egg whites.

  3. Fold in the apple sauce until well combined.

  4. Pile the mixture in a glass dish and garnish with tubes of red jelly.

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 + 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 fruit base and flavour, cooked down into a smooth sauce for the dish.
Egg whites
Whipped into a stiff foam that gives the dish its light, airy structure.
Powdered sugar
Sweetens the dish and stabilises the whipped egg white foam as it is added.

The step that matters

Whip the egg whites until very stiff. Egg whites must be beaten until they hold firm peaks so the foam can hold air. Under-whipped whites collapse when the apple sauce is folded in, leaving a dense, watery result.

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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