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Apple Paste

Apple paste (Erken 1914): 2 kg unpeeled apples are cooked with 5 dl water, passed through a sieve, cooked at least 1 hour with 375 g sugar per liter of purée, poured 1 cm thick onto moistened platters, dried 4–5 days, cut into pieces, dried a further 14 days, sugared, and stored in tins.

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

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About the dish

Apple paste is a dried fruit confection – the forerunner of today's fruit leather and pâte de fruits. The long air-drying on platters allows the mass to be cut into pieces and stored in tins through the winter.

How to make it

  1. 1

    Cook the apples

    Wash the apples, remove the cores, but leave the skin on. Cook the apples with the water until it is well reduced.

  2. 2

    Pass

    Strain the mass and press it through a colander.

  3. 3

    Cook with sugar

    Allow 375 g sugar for each liter of apple purée. Let the mass cook at least one hour, until it is thick.

  4. 4

    Pour out

    Pour the mass out immediately onto large, flat platters moistened with cold water, in a layer 1 cm thick. Do not pour it over the edges.

  5. 5

    Dry

    Let the paste stand in a dry, warm place for 4–5 days. Then cut it into suitable pieces, place them on clean platters, and let them stand for 14 days. Then turn them.

  6. 6

    Sugar and store

    When the pieces are almost dry, sprinkle them with granulated sugar and place them in airtight tins with white paper between each layer.

Changes from the original

Measurements in modern units; "refined sugar" is modernized to white sugar. The drying can be done in a low oven as an alternative to a warm room. Tin boxes are replaced by airtight containers.

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. 709)~77% of the text changedremovedadded
2 kg kg. epler (vaskede, uskrelte, 1½ l. vann sukker. De vaskede, uskrelte epler, hvorav kjernehuset fjernet). 5 dl vann. 375 g sukker (per liter eplegrøt). krystallsukker (til å strø over). Vask eplene, fjern kjernehuset, men la skallet sitte på. Kok eplene er uttatt, koker med vannet til det vannet. Når dette er godt inkokt.. Sil massen innkokt, siles det og trykk den gjennom trykkes gjennem et dørslag.. Regn 375 g sukker til dørslag. Til hver liter eplegrøt. La massen koke grøt tas 375 gr. sukker, raffinade. Massen koker nu minst én time, time til den er tykk.. Hell massen tykk. Helles straks ut på store, flate fat fat, som er fuktet med kaldt koldt vann, i 1 cm tykt lag. Ikke hell den utover kantene.. La pastaen stå cm. tykk; må ikke helles på kantene. Står på et tørt, varmt sted i 4–5 døgn. Skjær den så 4 å 5 dager, skjæres op i passende stykker, legg dem legges på rene fat og la dem stå fat, står i 14 dager. Vend dem så.. dager, vendes så igjen. Når stykkene de er nesten næsten tørre, strø dem bestrøes de med krystallsukker og legg dem krystallisert sukker, gjemmes i tette blikk bokser med hvitt papir mellom mellem hvert lag.

Note on Modernised

Mål i moderne enheter; «raffinade» er modernisert til hvitt sukker. Tørkingen kan gjøres i ovn på lav varme som alternativ til varmt rom. Blikkbokser erstattes av tette bokser.

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Frequently asked questions

Must the apples be peeled?
No. The recipe uses washed, unpeeled apples – only the cores are removed. The apples are cooked with 1/2 liter of water, strained, and pressed through a colander.
How much sugar should I use?
375 grams of refined sugar per liter of apple purée. The mass is then cooked for at least one hour until it is thick.
How long does the drying take?
The paste is poured 1 cm thick onto large, flat platters moistened with cold water and left in a warm, dry place for 4–5 days. Then it is cut into pieces that stand for 14 days on clean platters, are turned, and when they are almost dry are sprinkled with granulated sugar.
How is the apple paste stored?
In tins (airtight containers) with white paper between each layer, so the pieces do not stick together.

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