Skip to main content
Dessert

Apple Snow

A dessert made by baking apples, mixing the pulp with egg white, and serving immediately.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Apple and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,551 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Apple Snow

Ingredients

Directions

Prepare the pulp

  1. Bake the apples until they fall apart.

  2. Scrape out the pulp with a silver spoon, ensuring there are no lumps.

  3. Let the pulp cool completely.

Make the snow

  1. Whisk the egg white until it is firm enough to hold its shape.

  2. Mix the apple pulp with the egg white thoroughly to create a frothy mixture.

Serve

  1. Pile the mixture onto a dish and serve immediately.

  2. Optionally, add the juice and rind of half a lemon for extra flavor.

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. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

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

  2. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

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

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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
Cooked into a smooth pulp that gives the dessert its body and fruity sweetness.
Egg white
Whisked into a foam that lightens the pulp and gives the snow its airy, fluffy texture.

The step that matters

Let the pulp cool completely. Warm pulp would melt and deflate the whisked egg white foam when the two are mixed, so the frothy texture would be lost.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (apple, egg):

  1. Pearfits better
  2. Plumfits better
  3. Apricotfits better
  4. Lemonthe original

Fit is the average pairing score against apple, 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.

You might also like

Apple PuddingApple Pudding256 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipes