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Apples with cream

Thin apple slices layered with sugar and butter in an ovenproof dish, baked light brown in a hot oven and served hot with ice-cold whipped cream. From Erken's Stor kokebok (1949), p. 539.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 539 (falt i det fri)

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About the dish

The recipe is a simple apple dish without measures; the amount of sugar is adjusted to how tart the apples are.

How to make it

  1. 1

    Prepare the apples

    Wash the apples well and push out the cores. Peel them or not, as you like.

  2. 2

    Layer

    Butter an ovenproof dish well and lay in thin apple slices. Sprinkle some sugar between, depending on how tart the apples are, and add a few dabs of butter. Add another layer of thin apples, sugar and butter.

  3. 3

    Bake

    Bake light brown in a hot oven (about 200 °C (390 °F)).

  4. 4

    Serve

    Serve hot with ice-cold whipped cream.

Changes from the original

The book gives no quantities and none have been added. "Hot oven" is interpreted as about 200 °C (390 °F), and "visket" cream is read as whipped.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 539) → Modernised~60% of the text changedremovedadded
Eplene vaskes godt, epler. smør. sukker (etter hvor sure eplene er). fløte (iskald, vispet). Vask eplene godt og kjernehuset stikkes ut. Eplene skrelles stikk ut kjernehuset. Skrell dem eller ikke, som man vil. du vil.. Smør et ildfast fat godt og legg i tynne epleskiver i. epleskiver. Strø litt sukker innimellem, innimellom, avhengig av hvor sure eplene er, og legg på noen ganske få smørklatter. Over dette igjen legges Legg et nytt lag tynnskårne tynne epler, sukker og smør. Stekes smør over.. Stek lysebrunt i varm ovn og serveres (ca. 200 °C).. Server varmt med iskold, visket iskald, vispet fløte.

Note on Modernised

Boka gir ingen mengder, og det er ikke lagt til noen. «Varm ovn» er tolket som ca. 200 °C, og «visket» fløte er lest som vispet.

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Frequently asked questions

How much sugar should I use?
It depends on how tart the apples are; the book gives no amount.
Do the apples need peeling?
No, peel them or not, as you like.

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