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)

Be the first to rate

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).

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 387) → Modernised~95% of the text changedremovedadded

~~Eplene vaskes, kjernehuset uttas,~~ 1 kg epler. 1 dl vann (varmt). 2 ss sukker. 60 g pepperrot (revet). 2 stk appelsiner (kun saften, 1–2 etter smak). Vask eplene, ta ut kjernehuset, del dem opp og ~~eplene deles op, settes over varmen med~~ kok dem møre i det varme ~~vann, kokes møre og presses gjennem presse; sukkeret~~ vannet. Press mosen gjennom presse eller sil.. Rør inn sukker og revet pepperrot.. Tilsett saften av 1 eller 2 appelsiner i stedet for fløte.. Varm sausen opp igjen uten at den ~~revne pepperrot has i, og når det er godt blandet, has tilsvarende like meget stivvispet fløte i. Sausen serveres til gjess~~ koker, og ~~ender, som må være meget tykk. Worcestersausen has i til slutt. Serveres til koldt kjøtt.~~ server.

Note on Modernised

Oppskriften viser til den foregående; mengdene er gjentatt for å gjøre den selvstendig. «Vannes» i OCR er tolket som «Varmes». Enheter modernisert (del. → dl).

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!