What kind of sweet is apple pasta?

It is an early form of dried fruit confection or "fruit leather": thick apple purée is spread thin and dried slowly into firm, chewy pieces that are sugared and stored.

Is it safe to air-dry apple purée for several weeks?

It requires a dry, warm place and frequent turning, as the original describes, to prevent mold. Without a controlled drying temperature this is risky; a modern dehydrator or oven on low heat are safer alternatives.

Apple Pasta (dried apple confection)

Apple pasta (dried apple confection) from Erken & Steen 1900: 2 kg unpeeled apples are boiled with 1.5 l water, passed, boiled thick with 375 g sugar per liter of purée, spread 1 cm thick on moistened platters, dried 4–5 days, cut up, dried 14 more days, turned, sugared and stored in boxes with paper between the layers.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 295 (falt i det fri)

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About the dish

Fra «Kogebog for skole og hjem» av Henriette Schønberg Erken og Caroline Steen (1900), falt i det fri. «Æblepasta» er en tørket eplekonfekt (fruktlær/pastill) der tykk eplegrøt tørkes langsomt over flere uker til faste, sukrede stykker. Fremgangsmåten fortsetter fra side 295 over på side 296.

How to make it

1
Boil the apples
Boil the washed, unpeeled apples (with the cores removed) together with the water until it is well reduced.
2
Strain and pass
Strain the mass and press it through a colander into a smooth apple purée.
3
Boil thick with sugar
Take 375 g loaf sugar per liter of purée. Boil the mass for at least 1 hour until it is thick.
4
Spread onto moistened platters
Pour the mass immediately onto large, flat platters moistened with cold water, in a layer about 1 cm thick. Don't spread the mass all the way to the edges.
5
First drying
Let the platters stand in a dry, warm place for 4–5 days. Then cut the mass into suitable pieces.
6
Further drying and turning
Place the pieces on clean platters, let them stand for 14 days, and then turn them.
7
Sugar and store
When the pieces are almost dry, sprinkle them with granulated sugar. Store them in airtight boxes with white paper between each layer.

Changes from the original

Halen av fremgangsmåten er hentet fra side 296. Mengder oppgitt metrisk slik de står. «Raffinade» forklart som raffinert sukker. Priser ikke oppgitt. Merk at lang lufttørking av fuktig fruktmasse krever tørt, varmt miljø for å unngå muggdannelse.

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Frequently asked questions

What kind of sweet is apple pasta?: It is an early form of dried fruit confection or "fruit leather": thick apple purée is spread thin and dried slowly into firm, chewy pieces that are sugared and stored.
Is it safe to air-dry apple purée for several weeks?: It requires a dry, warm place and frequent turning, as the original describes, to prevent mold. Without a controlled drying temperature this is risky; a modern dehydrator or oven on low heat are safer alternatives.

Equipment for this dish

Cooking thermometer →Erken boiled sugar “to the thread” and “to the ball” – a thermometer hits the right temperature.Foodstuff.no

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