Why it works: Mutton and apple work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 278 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Apple Soup
Ingredients
Directions
Strain the broth or stock through a fine sieve.
Add the cooking apples to the strained broth.
Stew the apples in the broth until tender.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Mutton + appletop 29% of all pairsSmell alikelowCooked together278 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cooking apples
- Break down into soft pieces that thicken and sweeten the broth as they stew.
- Mutton broth or beef stock
- Forms the liquid base that carries the flavour and cooks the apples.
The step that matters
Stew the apples until tender. Apples must be cooked fully so they soften and release their pectin and sugars into the broth. Stopping early leaves firm, bitter-tasting pieces, while overcooking turns them to mush.
“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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