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Dessert

Another Way to Make Apple Cream

A dessert made from pureed apples sweetened and folded with beaten egg whites, served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Another Way to Make Apple Cream

Ingredients

Directions

Prepare the apples

  1. Peel and core the apples.

  2. Boil the apples in a little water until soft enough to press through a sieve.

Make the cream and serve

  1. Sweeten the apple puree and beat in the whisked egg whites.

  2. Serve with cream poured around it.

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. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Apple + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,089 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

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

Egg and cream barely smell alike, yet cooks put them together in 42,166 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 main body and flavour, becoming a smooth puree once softened and sieved.
Egg whites
Whipped into the puree to add lightness and a fluffy, airy texture.
Cream
Adds richness and a smooth, creamy contrast when poured around the dish.

The step that matters

Beating in the egg whites. Egg whites hold air only when whisked to the right stiffness and folded in gently. Overbeating or deflating them will leave the apple cream dense rather than light.

Swap the apple

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

  1. Vanillafits better
  2. Raspberryfits better
  3. Strawberryfits better
  4. Applethe original

Fit is the average pairing score against egg, cream. 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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