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Dessert

Apple Souffle, German

A baked apple dessert made with stewed apples, butter, flour, eggs, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Apple Souffle, German

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the apple pulp

  1. Stew the apples with lemon rind and sugar until soft.

  2. Pass the mixture through a sieve to create a smooth pulp.

Make the base

  1. Cream the butter and beat in the egg yolks, flour, and cream or milk.

Assemble and bake

  1. Fold in the apple pulp, then gently incorporate the stiffly beaten egg whites.

  2. Pour the mixture into soufflé dishes and bake at 350°F (175°C) until pale brown.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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 and yolks give the soufflé its lift and set structure as it bakes.
Butter
Creamed with the base, it adds richness and a tender crumb.
Flour
Thickens the base so it holds its shape around the whipped eggs.
Apples
Stewed and sieved into a pulp, they provide the main flavor and moisture.
Cream or milk
Loosens the base and adds moisture and richness.

The step that matters

Folding in the egg whites. Whites hold air only when stiffly beaten, and overmixing or deflating them while folding loses the air that makes the soufflé rise. Fold gently and keep the mixture light.

Swap the apple

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

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

Fit is the average pairing score against sugar, lemon, butter, flour, 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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