How do I make the almond filling?

Blanch the almonds, dry them, grind them, and pound them together with the powdered sugar to a fine dough. Add a small egg white and pound further until the mass is completely smooth. Divide the dough into 12 and roll each part so it fits in the core opening.

How are the apples treated before baking?

The cores are removed and the apples peeled. After the almond dough has been placed in the opening, the apples are dipped in melted butter and turned in a mixture of sugar and pounded rusk.

How are they baked, and what is served with them?

The apples are set in a small greased pan and baked in a hot oven until they are nicely golden-brown and soft. Arrange them on a glass dish and serve with vanilla sauce or stiffly whipped cream. The total time is about 80 minutes.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 476. It is intended for 12 servings – one apple per person.

Apples à la française (pommes à la française)

Name: Apples à la française (pommes à la française)
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 12 servings
Cuisine: Norwegian
Ingredients: 12 pcs apples (firm, even-sized); 100 g butter (melted, for dipping + a little for the pan); 1 dl crushed rusks (finely pounded); 100 g sugar (mixed with the rusk crumbs); 100 g sweet almonds (blanched, or almond flour); 100 g powdered sugar (sifted); 1 pcs egg white (small); vanilla sauce or whipped cream (for serving)

Erken's "Apples à la française" (1914): whole peeled apples filled with an almond paste of almonds, powdered sugar, and egg white, dipped in melted butter and rusk crumbs with sugar, baked soft in a hot oven and served with vanilla sauce or whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 476 (falt i det fri)

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About the dish

The recipe appears in the dessert chapter of Henriette Schønberg Erken's "Stor kokebok" (1914), in a series of apple desserts with French names. Baked apples filled with almond paste were a typical finer bourgeois dessert.

How to make it

1
The almond paste
Blanch the almonds, let them dry, and grind them finely. Process or pound them together with the powdered sugar to a fine mass, add the egg white, and work until the almond dough is completely smooth.
2
Prepare the apples
Peel the apples and remove the cores with an apple corer, so that you get an opening all the way through.
3
Fill the apples
Divide the almond dough into 12 parts, roll each part out to the same thickness and height as the core opening, and insert it into the apple.
4
Dip and turn
Dip the apples in melted butter and turn them in sugar mixed with crushed rusks.
5
Bake
Grease a small dish or pan with butter, set the apples in it, and bake them in a hot oven (about 200 °C (390 °F)) for 30–40 minutes, until they are nicely golden-brown and soft.
6
Serve
Arrange the apples on a glass dish and serve with vanilla sauce or stiffly whipped cream.

Changes from the original

Modern measurements and spelling in the ingredient list (del. = dl, knife-point, flormelis = powdered sugar/sifted powdered sugar). "Pounding" is modernized to processing the almonds in a food processor or using almond flour. Oven temperature is estimated at 200 °C (390 °F), since the original only says "hot oven."

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 476) → 1949 (korrekturlest, s. 546)~38% av teksten endretfjernetlagt til

Pommes à la française. 12 epler 100 gr. smør 1 i del. støtt kavring 100 gr. sukker 100 gr. søte mandler 100 gr. flormelis 1 i liten ~~eggehvite. Mandlerne skoldes, tørres,~~ eggekvite. Mandlene skåldes, tørkes, males og støtes med flormelisen til en fin deig, ~~eggehviten tilsættes, støtes,~~ eggekviten tilsettes, støtes til mandeldeigen er ganske jevn. ~~Eplerne~~ Eplene befries for kjernehus og ~~skrælles.~~ skrelles. Mandeldeigen deles i 12 ~~dele,~~ deler, rulles ut i tykkelse og høide som ~~kjernehusaapningen, lægges~~ kjernehusåpningen, legges i denne; ~~eplerne~~ eplene dyppes i det smeltede smør og vendes i det blandede sukker og kavring. En liten ~~pande~~ panne smøres med smør, ~~eplerne sættes~~ eplene settes heri, stekes pent gulbrune og møre i varm ovn. ~~Oplægges paa glasskaal~~ Oplegges på glasskål og serveres med vaniljesaus eller stivvispet fløte. Til 8 å 10 personer.

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Frequently asked questions

How do I make the almond filling?: Blanch the almonds, dry them, grind them, and pound them together with the powdered sugar to a fine dough. Add a small egg white and pound further until the mass is completely smooth. Divide the dough into 12 and roll each part so it fits in the core opening.
How are the apples treated before baking?: The cores are removed and the apples peeled. After the almond dough has been placed in the opening, the apples are dipped in melted butter and turned in a mixture of sugar and pounded rusk.
How are they baked, and what is served with them?: The apples are set in a small greased pan and baked in a hot oven until they are nicely golden-brown and soft. Arrange them on a glass dish and serve with vanilla sauce or stiffly whipped cream. The total time is about 80 minutes.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 476. It is intended for 12 servings – one apple per person.

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