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Dessert

Grated Apple Pudding

A baked pudding made with grated apples, sour cream, flour, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Grated Apple Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Preheat the oven to 300°F (150°C).

  2. Beat the egg yolks and mix in the sugar.

  3. Add the sour cream, grated apples, cornmeal, and flour; stir well.

  4. In a separate bowl, beat the egg whites until stiff peaks form.

  5. Gently fold the egg whites and dissolved baking soda into the mixture.

Bake

  1. Pour the batter into a well-oiled shallow pan.

  2. Place the pan in a larger pan filled with boiling water.

  3. Bake for 40 to 50 minutes until delicately browned and set.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

  5. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Eggs
Whipped whites lighten the batter and help it rise and set into a soft, custard-like crumb.
Sour cream
Adds moisture and richness, and its acidity reacts with the baking soda to lift the batter.
Baking soda
Reacts with the sour cream's acidity to release gas, helping the pudding rise and lighten.
Grated apples
Provide moisture, tartness and soft fruit texture throughout the pudding.
White flour
Forms the structure that holds the pudding together as it sets.

The step that matters

Folding in the egg whites and baking soda. Folding gently keeps the whipped egg white foam from collapsing, so the batter stays airy and rises in the oven instead of turning dense.

Swap the apple

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

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

Fit is the average pairing score against cream, flour, 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.

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