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Dessert

Snow-apple Pudding

A baked pudding of roasted apples, powdered sugar, egg whites, yolks, milk, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Snow-apple Pudding

Ingredients

Directions

Prepare the apples

  1. Roast the apples until nicely done and remove the skins and cores.

  2. For every half pound of apple pulp, use an equal weight of powdered sugar.

Make the topping

  1. Beat the egg whites to stiff peaks, then gradually add the sugar and apple pulp, beating until stiff.

Assemble and bake

  1. Make a sweet custard with the egg yolks and milk, and pour it into a buttered dish.

  2. Pile the apple mixture on top and bake slowly 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 + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Egg whites
Whipped to stiff peaks, they give the apple mixture its light, airy, billowy structure.
Egg yolks
Thicken the milk into a custard that forms the base beneath the apple layer.
Powdered loaf sugar
Stabilizes the whipped whites and sweetens the apple pulp for a smooth, sweet topping.
Apples
Supply pulp, moisture and tart flavor that make up the bulk of the topping.
Milk
Provides the liquid that the egg yolks set into a custard base.

The step that matters

Beating the egg whites to stiff peaks. Egg whites must be whipped to stiff peaks before the sugar and apple pulp are folded in. Under-whipped whites deflate and lose volume, and over-beating makes them grainy and dry, so the topping stays light only when whipped to the right point.

Swap the apple

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

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits about as well
  4. Applethe original

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