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Dessert

Fashionable Apple Dumplings

A dessert of apples filled with marmalade and wrapped in pastry, then boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and orange match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,230 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Fashionable Apple Dumplings

Ingredients

Directions

Prepare the apples

  1. Remove the cores from the apples without cutting them in half.

  2. Fill the cavities with orange or lemon marmalade.

  3. Enclose the apples in thinly rolled crust pastry.

Cook

  1. Wrap the apples in small cloths and tie them securely.

  2. Boil the wrapped apples for 45 minutes to 1 hour, depending on the quality of the apples.

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 + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together2,230 recipes

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

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

What each ingredient does

Large apples
Hold their shape during boiling and provide the tender fruit filling.
Orange or lemon marmalade
Adds sweetness and acidity that flavours the apple as it cooks.
Crust pastry
Encloses the apple and forms a sealed outer casing during boiling.

The step that matters

Wrap and tie the apples securely. If the cloths are loose or poorly tied, water can enter and soak the pastry, and the filling can leak out, leaving the dumpling soggy.

“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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