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Dessert

Apple Snow

Apple Snow is a dessert of steamed apples folded into stiff egg whites, served chilled with custard sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple Snow

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the apples

  1. Wipe, quarter, core, and peel the apples.

  2. Steam the apples until soft, then press through a sieve.

  3. Add sugar to the apple pulp to taste.

Make the snow

  1. Beat the egg whites in a bowl until stiff.

  2. Gradually add the apple pulp to the egg whites, continuing to beat until very stiff.

Serve

  1. Pile the mixture lightly in a serving dish, chill, and serve with Custard Sauce.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Sour apples
Provide the main flavour and the pulp that forms the body of the dish.
Egg whites
Whipped to stiff foam, they trap air and give the dish its light, snowy structure.
Sugar
Sweetens the apple pulp, balancing the tartness of the sour apples.

The step that matters

Beating the apple pulp into the egg whites. Egg whites hold air only when whipped to a stiff foam, and adding wet pulp too quickly can deflate them. Adding it gradually while continuing to beat keeps the foam stable so the mixture stays light.

Swap the apple

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

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

Fit is the average pairing score against sugar, 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.

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