Apple Cake I from Erken's Stor kokebok 1914: layers of apple purée (1 kg apples, butter, sugar, boiled in water) and browned crushed rusk, baked 1 hour, served with or without whipped cream.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 471 (falt i det fri)
One of several apple cakes in the dessert chapter of 'Stor kokebok' (1914). The cake is built from layers of apple purée and browned, crushed rusk – a typical thrifty and tasty use of dry bread.
Boil the apples
Peel the apples and cut them into thin slices. Boil them tender in the water, covered.
Stir in butter and sugar
Stir the butter and 100 g sugar vigorously into the hot apple purée. Let the purée cool.
Brown the rusk
Fry the crushed rusk together with the rest of the sugar until it is light brown.
Layer in the mold
Layer the rusk mixture and the apple purée in a greased mold.
Bake
Bake the cake for about 1 hour in a medium-hot oven (about 175 °C (345 °F)).
Serve
Serve with or without whipped cream.
Measurements and units have been modernized (dl instead of an l-fraction, grams kept). The amount of rusk is not given in the original and is estimated in the note. The method is divided into numbered steps in modern Norwegian.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
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