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Baked Apples

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 pale golden brown.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 473 (falt i det fri)

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About the dish

A classic oven-baked apple dessert from the dessert chapter of "Stor kokebok" (1914). The meringue topping is piped through a homemade cone of stiff paper – Erken's practical solution before the piping bag was common in every kitchen.

How to make it

  1. 1

    Prepare the apples

    Remove the cores and peel the apples. Place them in an oven dish.

  2. 2

    Bake the apples

    Pour over the water, sprinkle on 25 g sugar and the lemon juice. Put the dish in the oven (about 175–190 °C (375 °F)) and bake until the apples are tender but still whole – they must not fall apart. Take them out.

  3. 3

    Fill the centers

    Fill the hollow in each apple with jam or jelly to taste.

  4. 4

    Make the meringue

    Beat the egg whites stiff and stir in 15 g sugar and the vanilla.

  5. 5

    Pipe the topping

    Fill the meringue into a cone of stiff paper, cut as pointed as possible at the tip (or use a piping bag), and pipe a topping about 2 cm high onto each apple.

  6. 6

    Finish baking and serve

    Return the dish to the oven and bake until the meringue is pale golden brown. Serve the apples on a platter or in a bowl.

Changes from the original

Measures are converted to modern units and the sugar is split as the original specifies (25 g in the dish, 15 g in the meringue). Vanilla powder is replaced with vanilla sugar or the seeds of a vanilla pod. The paper cone can be swapped for a piping bag. An oven temperature is added as guidance, since the original gives none.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 473) → 1949 (korrekturlest, s. 543)~88% av teksten endretfjernetlagt til
8 epler 4 del. vand 40 gr. sukker 1 teske citronsaft del. vann 1 teskje sitronsaft 2 eggehviter ½ teske 1/2 teskje vaniljepulver. Kjernehuset uttages, eplerne skrælles, lægges i et ildfast fat, paaheldes vandet, 25 gr. sukker Eplene skrelles og citronsaften; fatet sættes i stekeovnen. Eplerne steker, utstikkes med rundt potetjern. Koker til de er møre, men maa ikke gaa itu. Tages ut av ovnen. Midthullet fyldes med en eller anden sort syltetøi eller gele. Eggehviten vispes stiv, irøres 15 gr. sukker og vaniljen; fyldes møre i et papirkræmmerhus, laget av sterkt papir vannet, tilsatt sukker og saa spidst som mulig nedentil. Gjennem kræmmerhuset trykkes eggehviten til en ca. sitron. Når eplene er tatt op, kokes epleskal samt 2 cm. høi pynt oppaa eplerne. Sættes igjen epler til i ovnen sirupen, siles, settes igjen over varmen og steker, koker til eggehviten sausen er lyse gulbrun. Serveres paa fat eller vase. jevn. Sausen helles over eplene, de skåldede, hakkede pistacier strøes over. Stivvispet fløte legges omkring på fatet. Til 4 å 6 personer.

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Frequently asked questions

How do I keep the apples from falling apart?
Remove the cores, peel the apples, and bake them in water with sugar and lemon juice only until tender – they should not fall apart. Keep an eye on them toward the end of the baking time.
What are the apples filled with?
The center is filled with jam or jelly to taste, after the apples are done baking.
How is the egg-white topping made?
Beat 2 egg whites stiff, stir in 15 g sugar and 1/2 tsp vanilla powder. Fill into a pointed cone of stiff paper and pipe a topping about 2 cm high onto the apples. Bake further until the meringue is pale golden brown.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 473. It makes 8 apples, about 4 servings, and takes around 70 minutes in all.

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