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Apple Porridge

Erken's apple porridge from 1914: 1 kg apples are boiled completely tender in 4 dl water, sweetened to taste and optionally thickened with 20 g potato starch. Can be made from dried apples soaked overnight.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 496 (falt i det fri)

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About the dish

From the chapter 'Frugtgrøter' (fruit porridges) in Stor kokebok (1914). As a general rule Erken gives 60 g sago flour or 75 g potato starch per liter of juice, and states that the porridge is poured out at once and drizzled with a little cold water or sprinkled with sugar so that a skin does not form.

How to make it

  1. 1

    Cut up the apples

    Remove the cores, peel the apples and place them in cold water as they are peeled, so they do not darken.

  2. 2

    Boil tender

    Boil the apples in the water until they are completely cooked down.

  3. 3

    Sweeten the porridge

    Take the pot off the heat and add sugar to taste.

  4. 4

    Thicken if needed

    If the porridge is thin, whisk in 20 g potato starch stirred into 0.5–1 dl cold water and give the porridge just a boil.

  5. 5

    Serve

    Pour out the porridge and drizzle it with a little cold water or sprinkle over a little sugar, so a skin does not form. Serve with milk or cream.

Changes from the original

Measurements converted to modern units (del. = dl), sugar amount estimated as 'to taste.' The thickening from the original's NB has been included as an optional step.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 496) → 1949 (korrekturlest, s. 572)~60% av teksten endretfjernetlagt til
1 kg. epler 4 del. vand vann sukker. Kjernehusene uttages; eplerne skrælles uttas; eplene skrelles og kokes i vandet, vannet til de er ganske utkokt. Tages Tas av ilden varmen og tilsættes tilsettes sukker efter smak. Efterhvert Efter hvert som eplerne skrælles, eplene skrelles, bør de lægges legges i koldt vand. vann. Benyttes tørrede tørkede epler, vaskes disse, lægges legges i koldt vand vann natten over og koker i utbløtningsvandet. utbløtningsvannet. Er grøten tynd, tilsættes tynn, tilsettes jevning. Græskar Gresskar og epler kan kokes sammen til grøt. NB. Er grøten tynd, kan man vispe i en jevning, laget av 20 gr. potetesmel, utrørt i ½—1 del. koldt vand, gives saavidt et opkok med jevningen.

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Frequently asked questions

How long does the apple porridge take?
Allow around 40 minutes in all. The apples are boiled in 4 dl water until completely cooked down, then taken off the heat and sweetened to taste.
What do I do if the porridge becomes too thin?
Whisk in a thickening of 20 g potato starch stirred into ½–1 dl cold water, and give the porridge just a boil with the thickening.
Can I use dried apples?
Yes. Wash them, put them in cold water overnight and boil them in the soaking water.
Does the recipe have any tricks or variations?
Place the apples in cold water as they are peeled, so they do not darken. Pumpkin and apples can also be cooked together into a porridge. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 496.

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