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

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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