Fruktdessert

Erken's "Baked Apples" (1914): 8 peeled, cored apples baked tender in an oven dish with 4 dl water, 25 g sugar, and 1 tsp lemon juice. The center is filled with jam or jelly, and the apples are topped with a meringue of 2 egg whites, 15 g sugar, and vanilla, piped through a paper cone, then baked again until the meringue is

Erken's apple fritters (1914): 1 cm apple slices marinated 20 minutes in rum and powdered sugar, dipped in a beignet batter of flour, egg, oil, sugar and salt, deep-fried light golden in lard, dusted with powdered sugar and quickly glazed. Served warm.

Apple Cake I from Erken's Stor kokebok 1914: layers of apple purée (1 kg apples, butter, sugar, boiled in water) and browned crushed rusk, baked 1 hour, served with or without whipped cream.

Apple Cake II from Erken 1914: paper-thin apple slices layered in a greased mold with 200 g crushed rusk, 250 g sugar and 150 g dabs of butter, baked ¾–1 hour in a hot oven, served warm or cold with whipped cream.

Apple cake with caramel from Erken (1914): an almond batter of 250 g each of butter, sugar, and almonds is layered with homemade apple compote made from 2 kg of apples in a baking dish, baked about 30 min in a hot oven, and garnished with whipped cream or served with caramel sauce.

Apple cake with almonds (Erken 1914): an almond-rich egg batter with 400 g almonds and 400 g sugar is placed in a pan with cold apple compote (2 l apples) as filling, baked ¾–1 hour and served with whipped cream or vanilla sauce.

Apple cake with jam from Erken's Stor kokebok (1914): an almond batter of butter, sugar, almonds, and eggs is layered in a pan with apple compote and raspberry jam in the middle, baked about 30–45 min in a hot oven and served with whipped cream.

Erken's "Apple Cases (pommes Ninon)" from 1914: hollowed-out apples poached in a thin sugar syrup, filled with apple purée and a fruit soufflé of sugar cooked to the soft crack, apple pulp, and stiffly beaten egg whites, baked about 20 minutes. Variation with vanilla ice cream and meringue.

Apple omelette (Erken 1914): hollowed-out, softly cooked apples are filled with raspberry jam and placed in a greased ovenproof dish; a batter of 6 egg yolks, 1 tbsp vanilla sugar, 3 tbsp cream, and stiffly beaten egg whites is poured over and baked 1 hour in a moderate oven. Served with sugar.

Pommes au beurre: peeled, cored apples blanched 2 minutes in lemon water, filled with butter, powdered sugar, and cognac, and baked tender in a hot oven with a little water in the dish. Served plain or on a slice of brioche. Erken's Stor kokebok 1914, pages 475–476.

Erken's "Apples à la française" (1914): whole peeled apples filled with an almond paste of almonds, powdered sugar, and egg white, dipped in melted butter and rusk crumbs with sugar, baked soft in a hot oven and served with vanilla sauce or whipped cream.

Apples in caramel from Erken's Stor kokebok 1914: apple wedges are cooked soft in a sugar syrup cooked to the "soft crack" (250 g sugar, 2.5 dl water) and served with the syrup over.

Apples in dressing gowns: peeled, cored apples filled with sugar, wrapped in puff pastry, dipped in egg and chopped almonds, and baked about 30 min in a hot oven. From Erken's Stor kokebok 1914, page 475.

Baked apples filled with chopped dates, sprinkled with sugar and baked in a dish with a little water; served with or without whipped cream. From Erken's Stor kokebok 1914, page 475.

Apples with macaroons (Erken 1914): 12 macaroons dipped in Madeira and arranged in a glass dish, 6 halved apples cooked tender in water with vanilla, sugar, and Madeira, laid on the macaroons and topped with stiffly whipped cream.

Erken's "Apples with Almonds" (1914): peeled, cored apples cooked half-tender in a syrup of 2 dl water, 2 dl sugar, and 1 tsp lemon juice, studded with blanched almond halves, sprinkled with 50 g powdered sugar, and lightly browned in the oven. Served warm with jam or cold with stiffly whipped cream.

Stuffed apples (Erken 1914): 12 peeled, halved apples are boiled tender in 4 dl water, 2 dl sugar and 1 dl sherry, placed in a glass dish with a preserved plum on each half, and the reduced syrup poured over; served with macaroons and whipped cream.

Prince Apples from Erken's Stor kokebok (1914): whole peeled apples are boiled tender in sugar syrup with lemon juice, the cooking liquid is reduced with the apple peels into a smooth sauce, poured over the apples, garnished with chopped pistachios and whipped cream.

Rhubarb compote from Erken 1914: 260 g sugar is boiled with 2 dl water into a clear syrup, 1 kg rhubarb in 3 cm pieces is cooked tender in the syrup in batches, lifted out, and the syrup reduced and poured over.

Rhubarb meringue from Erken 1914: puff pastry is baked over the outside of a round mold into a crisp shell, filled with rhubarb compote (1 kg rhubarb, 150 g sugar, lemon juice, 2 egg yolks) set in the oven, and topped with meringue of 70 g egg white and 70 g powdered sugar browned pale yellow.

Simple rhubarb pudding from Erken's Stor kokebok 1914: rice porridge of 1 l milk and 100 g rice is mixed with egg, sugar and melted butter, layered with rhubarb compote in a greased dish and baked in a hot oven 1/2 to 3/4 hour. Served with sugar.

A layered cold dessert: rhubarb compote layered with butter-toasted, sugared rusk in a deep dish and topped with stiffly whipped cream.

Rosy-cheeked apples with orange sauce (Erken 1914): apples boiled tender with their skins, the red scraped from the skin and spread onto the apples, 2 dl of the cooking water reduced with 200 g sugar and orange juice to a syrup that is poured over; garnished with whipped cream.

Rhubarb cake from 1914: rhubarb cooked just tender in sugar, placed in a dish and covered with a fluffy egg custard of cream, milk, potato starch, egg yolks, and stiffly whipped whites, baked pale golden. Served with a jelly made from the rhubarb juice, or with cream and a thickened juice sauce.

Erken's baked apples: 12 whole cored apples are baked in a greased ovenproof dish with sugar and a little water until tender, and served in the dish.