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Aepfel Suppe — Apple Soup

A simple apple soup made by boiling apples with bread and lemon peel, then straining and seasoning with sugar, wine, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Apple and cinnamon are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 5,598 recipes mention both. Both carry methyl cinnamate, which smells strawberry. The science ↓

Aepfel Suppe — Apple Soup

Ingredients

Directions

  1. Boil apples with their cores, bread, and lemon peel in sufficient water until soft.

  2. Strain the mixture through a sieve.

  3. Add sugar, wine, and powdered cinnamon or nutmeg.

  4. Stir in egg yolks or cream if desired.

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 aroma chemistry they share, and how many recipes mention both.

  1. Apple + cinnamontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  2. Lemon + cinnamontop 7% of all pairs
    Aroma overlapstrong
    Mentioned together7,950 recipes

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

  3. Sugar + cinnamontop 10% of all pairs
    Aroma overlaplow
    Mentioned together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Apple + winetop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together1,207 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Lemon + winetop 13% of all pairs
    Aroma overlaplow
    Mentioned together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

Sugar and cinnamon share little aroma chemistry, yet 30,779 recipes mention both: they likely 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
Provide the main body and fruity flavour of the soup as they soften in water.
Bread
Adds body and thickens the soup slightly as it cooks and is strained.
Egg yolks or cream
Add richness and a smoother, silkier texture to the finished soup.

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (apple, bread, sugar, wine, cinnamon, egg):

  1. Pearbetter flavor fit
  2. Vanillabetter flavor fit
  3. Figbetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against apple, bread, sugar, wine, cinnamon, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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