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Dessert

Boston Apple Pudding

A baked apple pudding with butter, eggs, lemon, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Boston Apple Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the apples

  1. Peel and core the apples, then cut them into small pieces.

  2. Place the apples in a saucepan with a little water, cinnamon, and lemon peel.

  3. Stew over low heat until soft, then drain the water.

  4. Sweeten the apples with moist sugar and pass through a fine sieve.

Make the filling

  1. Mix in the egg yolks, egg white, butter, nutmeg, grated lemon peel, and lemon juice.

Bake

  1. Line a pie dish with puff pastry, pour in the apple mixture, and bake for 30 minutes at 350°F (175°C).

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  4. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

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

  5. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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
Break down into a soft purée that forms the body of the pudding.
Egg yolks
Enrich the filling and help it set into a custard-like texture when baked.
Egg white
Adds structure and lightness to the filling as it bakes.
Butter
Adds richness and a silky mouthfeel to the filling.
Puff pastry
Forms a flaky crust that holds the filling in the dish.

The step that matters

Pass the stewed apples through a fine sieve. Sieving removes skins and lumps so the filling becomes smooth. Thorough draining first keeps excess water from thinning the mixture and making the pudding soggy.

Swap the apple

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

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

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