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Dessert

Apple Souffle Pudding

A baked apple soufflé pudding made with apples, bread crumbs, eggs, sugar, butter, nutmeg, and lemon peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Apple Souffle Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the apples

  1. Pare, core, and slice the apples.

  2. Stew the apples in a covered double saucepan without water until tender.

  3. Mash the apples to a smooth pulp.

Make the batter

  1. Stir in the butter and sugar while the apples are hot.

  2. Let the mixture cool completely.

  3. Whip in the egg yolks and beaten egg whites alternately with the bread crumbs.

  4. Flavor with nutmeg and lemon peel.

  5. Beat quickly for 3 minutes until creamy.

Bake

  1. Bake in a buttered dish at 350°F (175°C) for about 1 hour, keeping it covered until 10 minutes 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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Apple + nutmegtop 12% of all pairs
    Smell alikemoderate
    Cooked together3,790 recipes

    Shared aroma: estragole (anise, licorice).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Apple + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,790 recipes

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

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

What each ingredient does

Apples
Supply moisture and fruit flavor, and form the smooth pulp that makes up most of the pudding.
Eggs
Whipped whites trap air for lift, while the yolks enrich the mixture and help it set as it bakes.
Bread crumbs
Add body and absorb moisture so the pudding holds its shape rather than turning watery.
Butter
Adds fat for richness and a tender, smooth texture.
Sugar
Sweetens the apples and softens the texture of the finished pudding.

The step that matters

Let the mixture cool completely. If the hot apple mixture is combined with the eggs, the yolks can scramble and the whipped whites can deflate. Cooling first keeps the eggs smooth and lets the whites hold their air, which gives the pudding its rise.

Swap the apple

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

  1. Figfits better
  2. Vanillafits better
  3. Orangefits better
  4. Applethe original

Fit is the average pairing score against bread, egg, sugar, butter, nutmeg, lemon. 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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