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Dried Apple Pudding

A baked pudding made with eggs, stewed dried apples, milk, butter, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Dried Apple Pudding

Ingredients

Directions

Make the batter

  1. Beat the eggs in a bowl.

  2. Stir in the stewed dried apples.

  3. Add the milk and butter and mix well.

  4. Season with lemon peel or extract.

Bake

  1. Pour the mixture into a baking pan.

  2. Bake until set.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

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

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

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

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

What each ingredient does

Eggs
Set the pudding into a firm custard-like structure as they cook.
Stewed dried apples
Supply the fruit flavor and soft, moist texture throughout the pudding.
Milk
Adds liquid that loosens the batter and bakes into a tender, creamy body.
Butter
Adds fat for richness and a softer, more tender crumb.

The step that matters

Bake until set. Eggs thicken as their proteins coagulate with heat. Pulling the pudding too early leaves it runny, while overbaking can make it dense and rubbery, so look for a firm center rather than relying on time alone.

Swap the apple

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

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

Fit is the average pairing score against egg, milk, butter, lemon. 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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