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Apple Fritters (beignets de pommes)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 476 (falt i det fri)

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About the dish

Fried apple slices were a classic warm dessert in bourgeois homes, and Erken places it among the apple desserts in the dessert chapter of 'Stor kokebok' (1914). The lard pot was the standard frying medium. 'Glazing' was done by quickly browning the powdered sugar in the oven or with a salamander.

How to make it

  1. 1

    Marinate the apple slices

    Peel the apples, remove the cores and cut them crosswise into slices about 1 cm thick. Place the slices on a dish, pour over the rum and sprinkle over 50 g powdered sugar. Let them steep for 20 minutes.

  2. 2

    Make the beignet batter

    Mix the wheat flour, sugar and salt. Stir in the egg, cooking oil and water to a smooth, suitably thick batter.

  3. 3

    Dry the slices

    Just before serving, place the apple slices on a cloth so they dry a little.

  4. 4

    Deep-fry

    Dip the slices in the beignet batter and deep-fry them light golden brown in lard or oil at about 175 °C (345 °F). Let them drain.

  5. 5

    Glaze and serve

    Dust with powdered sugar and glaze quickly under the oven grill. Arrange on a platter with doily paper or a folded napkin, and serve at once.

Changes from the original

Modern measures and spelling. The original does not give a liquid for the beignet batter; about 2 dl water has been added so the batter becomes suitably thick. The number of apples is estimated at 4. Lard can be replaced with neutral frying oil, and frying is given a temperature of 175 °C (345 °F). 'Glassursukker' is powdered sugar.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 546) → 1914 (proofread, p. 476)~52% of the text changedremovedadded
Beignets de pommes. Epler 50 gr. flormelis i 1 del. rum. Beignetdeig: 250 gr. hvetemel i spiseskje kronolje i 1 spiseske matolje 1 egg i spiseskje 1 spiseske sukker i knivsodd 1 knivsod salt smult glasursukker. Eplene glassursukker. Eplerne befries for kjernehus og skrelles, skrælles, skjæres derefter i ca. 1 cm. brede skiver tversover; disse legges på lægges paa et fat og påhelles paaheldes rum og sukker, ligger og trekker trækker heri i 20 minutter. Like før anretningen legges lægges de op på fruktklæde paa frugtklæde for å tørkes lett, at tørres let, dyppes i beignetdeigen og kokes lyse gulbrune lysegulbrune i smultgryte. Strøes med glasursukker glassursukker og glaseres glasseres hurtig. Anrettes på paa fat, hvorpå hvorpaa er lagt kakepapir eller serviett. Til 10 å 12 personer. en oplagt serviet.

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Frequently asked questions

How long should the apple slices steep in rum and sugar?
20 minutes. The apples are peeled, cored, and cut crosswise into slices about 1 cm wide before you pour over 1 dl rum and 50 g powdered sugar.
How do the fritters turn out crisp?
Pat the apple slices lightly dry on a fruit cloth just before frying, dip them in the beignet batter (250 g wheat flour, 1 egg, 1 tbsp cooking oil, 1 tbsp sugar, a pinch of salt) and cook them light golden brown in lard.
How are apple fritters served?
Dust with powdered sugar and glaze them quickly. Arrange on a platter with doily paper or a folded napkin, as in Henriette Schønberg Erken's 'Stor kokebok' of 1914 (p. 476).

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