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Apples à la vanille

Erken's "Apples à la vanille" (1914): a base of oven-cooked rice pudding with egg yolks, ringed by apples cooked in vanilla syrup, the center filled with candied fruit, the whole covered with an almond praline of egg white and powdered sugar and browned in the oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 477 (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. The French name "pommes à la vanille" points to the French-inspired festive tables of the era, where a rice-pudding base, vanilla-cooked apples, and a meringue-like praline were built up into a decorative platter.

How to make it

  1. 1

    Parboil the rice

    Rinse the rice. Put it in a pot with plenty of cold water, bring to a boil, and immediately pour it into a sieve. Rinse the rice again in lukewarm water.

  2. 2

    Cook the rice in the oven

    Bring the milk to a boil with the sugar, butter, and salt. Add the rice, and when it comes back to a boil, put a lid on the pot and set it in a hot oven (about 180 °C (355 °F)). Leave for 20–25 minutes without stirring.

  3. 3

    Stir in the egg yolks

    Take the pot out of the oven and stir in the egg yolks with a fork, gently, so the grains stay as whole as possible. Arrange the rice cream as a base on a platter.

  4. 4

    Cook the apples in vanilla syrup

    Cook the sugar, water, and vanilla powder for 10 minutes, and skim. Peel the apples, quarter them, and put them in the syrup. Let them cook gently until they are soft but hold their shape.

  5. 5

    Arrange

    Arrange the cooked apples around the rice base and fill the center with a mixture of candied fruit.

  6. 6

    Make the praline

    Stir the egg whites and powdered sugar together in a bowl with a wooden spoon until it becomes a fairly thick dough. Mix in the blanched, chopped almonds. If the praline is not to be used immediately, cover it with white paper greased with egg white or with a wrung-out cloth.

  7. 7

    Cover and brown

    Cover the whole cake with the praline, dust powdered sugar over it, and set the platter in an evenly hot oven until the surface is lightly browned.

Changes from the original

Measurements have been converted to modern Norwegian units (dl, g, tsp). "Knife-point" is interpreted as a knife-point/pinch of salt. Oven temperatures are given in degrees, and "sigt" is modernized to a sieve. Glaze sugar is replaced with powdered sugar for dusting. The language of the method has been modernized, but amounts and technique are kept.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 547) → Modernised~76% of the text changedremovedadded
(Pommes à la vanille.) Krokettdeig: 125 gr. risengryn ¾ l. melk g risengryn. 2,5 dl melk. 90 gr. g sukker (til risen). 1 knivsodd klype salt (en knivsodd). 25 gr. smør g smør. 4 eggeplommer stk eggeplommer. 8 stk epler sukkersirup med vanilje. Praline: (skrelt og delt i fire). 250 g sukker (til vaniljesirupen). 1,25 dl vann (til vaniljesirupen). 2 ts vaniljepulver. syltet frukt (til fyll i midten). 2 stk eggehviter (til pralinen). 40 gr. flormelis hakkede mandler. Grynene skylles, overhelles g melis (til pralinen). 75 g mandler (skåldet og hakket). melis (til pudring før bruning). Skyll risengrynene. Ha dem i en gryte med koldt rikelig kaldt vann, som må stå godt over dem, gis gi et opkok oppkok og helles hell dem straks op på over i en sikt. Grynene skylles sil. Skyll grynene igjen i lunkent vann, settes derefter over vann.. Kok opp melken med den kokende melk tilsatt sukker, smør og salt. Straks Ha i grynene, og når det koker op, legges opp igjen, legg lokk på gryten, som settes gryten og sett den i varm ovn og koker (ca. 180 °C). La stå 20–25 minutter uten å røres i. Tas røre.. Ta gryten ut av ovnen, tilsettes eggeplommene, røres ovnen og rør inn eggeplommene med en gaffel, idet forsiktig, slik at grynene bør ligge blir liggende så hele som mulig. Denne krokettdeig legges Legg riskremen opp som en sokkel på et fat. — Eplene skrelles, deles i fire og kokes i vanilje sirup, bestående av 250 gr. fat.. Kok sukker, 1½ del. vann og 2 teskjeer vaniljepulver. Sirupen koker vaniljepulver i 10 minutter, og skummes før eplene legges i. De skum av. Skrell eplene, del dem i fire og legg dem i sirupen. La dem koke forsiktig til de er møre, men holder formen.. Legg de kokte epler legges omkring rissoklen, eplene rundt rissokkelen og fyll midten fylles med en eller annen blanding av syltet frukt. Det hele dekkes med praline: eggehviter frukt.. Rør eggehvitene og flormelis røres melisen sammen i en bolle med treskje tresleiv til det blir en temmelig tykk deig, tilsettes deig. Bland inn de skåldede, hakkede mandler. mandlene. Skal pralinen ikke benyttes brukes straks, dekkes dekk den med et hvitt papir, papir smurt med eggehvite eller med et klæde, opvridd i vann. Når oppvridd klede.. Dekk hele kaken er dekket med pralinen, strøes glasursukker over, dryss melis over og sett fatet settes i jevnt varm ovn, forat kaken kan brunes lett. ovn til overflaten er lett brunet.

Note on Modernised

Mål er omregnet til moderne norske enheter (dl, g, ts). «Knivsod» er tolket som en knivsodd/klype salt. Ovnstemperaturer er angitt i grader, og «sigt» er modernisert til sil. Glassursukker er erstattet med melis til pudring. Språket i fremgangsmåten er modernisert, men mengder og teknikk er beholdt.

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Frequently asked questions

How is the rice croquette dough cooked correctly?
Rinse the rice, pour cold water over it, bring to a boil, and pour immediately into a sieve. Rinse again in lukewarm water, then cover with boiling milk with sugar, butter, and salt added. When it comes to a boil, put a lid on the pot and set it in a hot oven for 20–25 minutes without stirring. Take it out and stir in 4 egg yolks with a fork, so the grains stay as whole as possible.
What is the praline on top made of?
2 egg whites, 40 grams of powdered sugar, and chopped almonds – that is, a meringue-like mass with almonds laid over.
How is the dish assembled?
The croquette dough is laid as a base on a platter, and the apples – peeled and cooked in sugar syrup with vanilla – are placed on it. The recipe is intended for 6 servings and takes around 110 minutes in total.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 477.

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