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Invalid’s Baked Apple Pudding

A hearty veal soup with turnip, rice, and egg yolk cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Turnip and rice work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 824 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Invalid’s Baked Apple Pudding

Ingredients

Directions

Make the broth

  1. Cut the veal into pieces and place in a pot with cold water. Skim frequently until it boils.

  2. Add the turnip pieces and boil for about 6 hours.

Finish the soup

  1. Separately boil the rice, tapioca, or vermicelli until cooked, then strain the soup.

  2. Combine the soup with the cooked rice, tapioca, or vermicelli and simmer for 10-15 minutes.

  3. Beat the egg yolks and mix with a little cream. Stir in some of the hot soup, then pour this mixture back into the pot.

  4. Season with pepper and coarse sea salt, then serve hot.

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. Turnip + ricetop 8% of all pairs
    Smell alikemoderate
    Cooked together824 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together5,252 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Veal
Gives the broth its meaty flavour and body as it simmers for hours.
Turnip
Adds a mild, slightly sweet vegetable flavour to the broth.
Rice, tapioca, or vermicelli
Starch that thickens the soup and gives it a softer body.
Egg yolks
Enrich and thicken the soup when tempered into the hot liquid.
Cream
Adds richness and a smooth, silky mouthfeel to the finished soup.

The step that matters

Tempering the egg yolks. Adding cold yolk and cream directly to hot soup can scramble the eggs. Stirring in some hot soup first gradually raises their temperature, so they blend in smoothly and thicken the soup without curdling.

Swap the turnip

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

  1. Asparagusfits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Turnipthe original

Fit is the average pairing score against veal, rice, egg, cream, pepper. 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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