Skip to main content
Dessert

Apple Sxow

A chilled apple dessert folded with stiff‑egg whites and garnished with myrtle.

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

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 Sxow

Ingredients

Directions

Make the apple base

  1. Peel and core the apples, then cook them in cold water over low heat until soft.

  2. Mix the cooked apples with the sugar.

Finish and serve

  1. Beat the egg whites to stiff peaks and fold them into the apple mixture.

  2. Transfer to a dessert dish and garnish with myrtle.

  3. For best results, freeze 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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

  2. Sugar + eggtop 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

Tart apples
Provide the fruit base and tartness that balances the sweetness of the dish.
White sugar
Sweetens the apples and helps soften them into a smooth purée.
Egg whites
Whipped to stiff peaks, they add airy lightness and volume to the mixture.

The step that matters

Beating the egg whites to stiff peaks. Egg whites need to be whipped until they hold stiff peaks so they trap air. Folding gently afterward keeps that air in, giving the dessert its light, fluffy texture.

Swap the apple

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

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

Fit is the average pairing score against sugar, 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.

You might also like

Apple PuddingApple Pudding256 recipesApple CakeApple Cake80 recipesApple MeringueApple Meringue75 recipesDried Apple CakeDried Apple Cake51 recipes