What is the sauce made of?

1 kg apples, 1 deciliter water, 2 tablespoons sugar, 60 g horseradish, and the juice of 1–2 oranges.

How does it differ from the ordinary apple sauce with horseradish?

The cream is left out entirely, and orange juice is added instead. Otherwise it is made the same way.

Should the sauce be boiled after the orange juice is added?

No, it is only warmed up again without boiling.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 350. It is considered a cold sauce and takes about 35 minutes for 6 servings.

English Apple Sauce with Horseradish

Name: English Apple Sauce with Horseradish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 kg apples; 1 dl water (warm); 2 tbsp sugar; 60 g horseradish (grated); 2 pcs oranges (juice only, 1–2 to taste)

An English variant of Erken's apple sauce with horseradish (1914): apple purée with sugar and grated horseradish, without cream, with the juice of 1–2 oranges added and warmed through without boiling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 350 (falt i det fri)

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About the dish

A variant of the apple sauce with horseradish, without cream and with orange juice — an "English" version related to the Cumberland tradition for game and rich roasts.

How to make it

1
Cook and press the apples
Wash the apples, remove the cores, cut them up, and cook them tender in the warm water. Press the pulp through a press or sieve.
2
Season
Stir in the sugar and grated horseradish.
3
Orange
Add the juice of 1 or 2 oranges instead of cream.
4
Warm up
Warm the sauce up again without letting it boil, and serve.

Changes from the original

The recipe refers to the preceding one; the quantities are repeated to make it stand on its own. "Vannes" in the OCR is interpreted as "warmed." Units modernized (del. → dl).

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 350) → 1949 (korrekturlest, s. 387)~96% av teksten endretfjernetlagt til

~~1 kg. epler 1 del. vand 2 spiseskeer sukker 60 gr.~~ Eplene vaskes, kjernehuset uttas, og eplene deles op, settes over varmen med det varme vann, kokes møre og presses gjennem presse; sukkeret og den revne pepperrot ~~saften av 1 eller 2 appelsiner.~~ has i, og når det er godt blandet, has tilsvarende like meget stivvispet fløte i. Sausen ~~tillages~~ serveres til gjess og ender, som må være meget tykk. Worcestersausen has i ~~foregaaende opskrift. Kun utelates kremen, og istedenfor tilsættes saften av 1 eller 2 appelsiner. Varmes igjen uten at koke.~~ til slutt. Serveres til koldt kjøtt.

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Frequently asked questions

What is the sauce made of?: 1 kg apples, 1 deciliter water, 2 tablespoons sugar, 60 g horseradish, and the juice of 1–2 oranges.
How does it differ from the ordinary apple sauce with horseradish?: The cream is left out entirely, and orange juice is added instead. Otherwise it is made the same way.
Should the sauce be boiled after the orange juice is added?: No, it is only warmed up again without boiling.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 350. It is considered a cold sauce and takes about 35 minutes for 6 servings.

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