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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)

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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 708)~84% of the text changedremovedadded
3 kg epler. vann (så lite som mulig). tyttebærgrøt (til et tykt topplag i krukkene). Vask eplene, stikk ut Eplene vaskes, kjernehuset og skjær dem opp.. Kok stikkes ut, eplene skjæres op og kokes med så lite vann som mulig til de er helt utkokt.. Gni eplene gjennom en fin sil og damp massen inn til den er så tykk at skjeen står i den.. Øs den varme grøten opp mulig, gnis gjennem hårsikt, inndampes, øses op i rene, varme krukker.. krukker. Når grøten er kald, legg kold, legges et rent klede over klæde over, og deretter herpå legges et tykt lag tyttebærgrøt. Godt inkokt eplegrøt holder seg da Er eplegrø­ten godt innkokt og så tykk at skjeen står i den, kan den holde sig lenge.

Note on Modernised

Ingredienser er strukturert med anslåtte mengder; «haarsigt» er modernisert til fin sil eller passermaskin. «Klæde» er angitt som rent bomullsklede eller bakepapir.

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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.

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