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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 572) → Modernised~88% of the text changedremovedadded
1 kg. kg epler (eller 100–200 g tørkede epler bløtlagt over natten). 4 del. vann sukker. Kjernehusene uttas; dl vann. sukker (etter smak). 20 g potetmel (kun ved behov for jevning, utrørt i 0,5–1 dl kaldt vann). Ta ut kjernehusene, skrell eplene skrelles og kokes legg dem i kaldt vann etter hvert som de skrelles, så de ikke mørkner.. Kok eplene i vannet til de er ganske utkokt. Tas helt utkokt.. Ta gryten av varmen og tilsettes tilsett sukker efter smak. Efter hvert som eplene skrelles, bør de legges i koldt vann. Benyttes tørkede epler, vaskes disse, legges etter smak.. Er grøten tynn, visp inn 20 g potetmel utrørt i koldt 0,5–1 dl kaldt vann natten over og koker i utbløtningsvannet. Er gi grøten tynn, tilsettes jevning. Gresskar så vidt et oppkok.. Hell grøten opp og epler kan kokes sammen til grøt. drypp den med litt kaldt vann eller strø over litt sukker, så det ikke danner seg hinne. Serveres med melk eller fløte.

Note on Modernised

Mål omregnet til moderne enheter (del. = dl), sukkermengde anslått som «etter smak». Jevningen fra originalens NB er tatt inn som valgfritt trinn.

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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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