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)
The recipe is a simple apple dish without measures; the amount of sugar is adjusted to how tart the apples are.
Prepare the apples
Wash the apples well and push out the cores. Peel them or not, as you like.
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.
Bake
Bake light brown in a hot oven (about 200 °C (390 °F)).
Serve
Serve hot with ice-cold whipped cream.
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.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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