Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Apple Porridge for the Winter

Apple porridge for the winter (Erken 1914): apples are boiled with minimal water, passed through a sieve and reduced until the spoon stands up in the porridge, filled into warm jars and, when cold, covered with a cloth and a thick layer of lingonberry porridge as a preservative.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 590 (falt i det fri)

Be the first to rate

About the dish

Here lingonberry porridge is used as a natural preserving layer over the apple porridge – lingonberries contain benzoic acid and prevent mold. A typical household trick in Norwegian food cellars before the age of the refrigerator.

How to make it

  1. 1

    Clean the apples

    Wash the apples, remove the cores and cut them up.

  2. 2

    Boil

    Boil the apples with as little water as possible until they are completely cooked down.

  3. 3

    Sieve and reduce

    Rub the apples through a fine sieve and reduce the mass until it is so thick that the spoon stands up in it.

  4. 4

    Fill the jars

    Ladle the hot porridge into clean, warm jars.

  5. 5

    Cover with lingonberry

    When the porridge is cold, lay a clean cloth over it and then a thick layer of lingonberry porridge. Well-reduced apple porridge then keeps for a long time.

Changes from the original

Ingredients are structured with estimated quantities; 'haarsigt' has been modernized to a fine sieve or food mill. 'Klæde' is given as a clean cotton cloth or baking paper.

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. 590) → 1949 (korrekturlest, s. 709)~95% av teksten endretfjernetlagt til
Epler. Eplerne vaskes, kjernehuset stikkes ut, eplerne Når man har flere epler enn man kan opbevare i frisk tilstand, bør man koke eplemarmelade. Eplene skjæres op op, og kokes med saa litet vand som mulig, kjernehuset tas vekk; eplene legges efterhånden i koldt vann. Tas op, legges i emaljert gryte og koker under lokk i 15 minutter; pass at det ikke brennes. Eplene gnides gjennem haarsigt, inddampes, øses op sikt, hases tilbake i rene, varme krukker. Naar grøten er kold, lægges et klæde over og herpaa lægges et tykt lag tyttebærgrøt. Er eplegrøten godt indkokt gryten og saa tyk, at skeen staar kokes under stadig omrøren til en fast masse. Helles i den, kan den holde sig længe. krukker; disse settes i en ikke for varm ovn; herved dannes der en hinne over; marmeladen belegges næste dag med vakspapir, dyppet i vinsprit, og bindes over med pergamentpapir.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why is lingonberry porridge placed over the apple porridge?
The lingonberry porridge is laid in a thick layer over a cloth on the cold apple porridge and acts as a protective skin that helps the porridge keep for a long time.
How thick must the apple porridge be?
It should be so well reduced that the spoon stands up in it. Then it keeps for a long time.
How is the apple porridge made?
The apples are washed, cored, cut up and boiled with as little water as possible, rubbed through a fine sieve, reduced and ladled into clean, warm jars.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 590.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!