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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?

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