Apple purée is made from 1 kg steamed apple pulp pressed through a hair sieve and stirred with 200 g sugar and 1 g benzoate until the sugar has dissolved; the apples need neither peeling nor coring. From Erken's Stor kokebok (1949), pp. 727-728.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 727 (falt i det fri)
Erken stresses that the apples need not be peeled, and that the purée is "good and keeps well".
Steam the apples
Steam the apples soft enough to press through a hair sieve. They need neither peeling nor coring.
Press
Press the apples through the hair sieve.
Stir
Stir the purée, sugar and sodium benzoate until the sugar has dissolved.
Note
Sodium benzoate is a food additive (E211) with regulated use. Keep cold, or freeze instead of using the additive.
The recipe appears twice (pp. 727 and 728) and has been merged. "Benzoesurt natron" is written as sodium benzoate. Food safety advice is added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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