How long does this dessert take?

Around 40 minutes in all, including cooking the apples until tender.

What is the Madeira used for?

For two things: the macaroons are dipped in Madeira before being placed on the glass dish, and some Madeira is added to the cooking water for the apples along with vanilla and sugar.

How is the dessert assembled?

The macaroons are placed in the bottom of a glass dish, the cooked, halved apples are laid over the macaroons, and stiffly whipped cream (2 dl) is placed on top.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 474. It is meant for 6 servings with 6 apples and 12 macaroons.

Apples with Macaroons

Name: Apples with Macaroons
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 12 pcs macaroons; 2 dl Madeira (for dipping and cooking); 6 pcs apples; 1 tsp vanilla (vanilla sugar or seeds from a vanilla bean); 2 dl water; 1 dl sugar (about 90 g, to taste); 2 dl cream (whipped stiff)

Apples with macaroons (Erken 1914): 12 macaroons dipped in Madeira and arranged in a glass dish, 6 halved apples cooked tender in water with vanilla, sugar, and Madeira, laid on the macaroons and topped with stiffly whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 474 (falt i det fri)

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About the dish

A quick "assembled" dessert in the style of the time: Madeira-dipped macaroons as a base for tender-cooked apples and whipped cream. The kinship with later charlottes and trifles is clear.

How to make it

1
Arrange the macaroons
Quickly dip the macaroons in Madeira and arrange them in a glass dish.
2
Cook the apples
Peel the apples and cut them in half. Cook them tender in water with vanilla, sugar, and Madeira added.
3
Assemble
Lay the tender-cooked apples on the macaroons.
4
Serve
Whip the cream stiff and spread it over the apples. Serve cold.

Changes from the original

"Del." is interpreted as deciliters. Sugar is mentioned in the method without a quantity in the original; here it is estimated. The vanilla is given as vanilla sugar/vanilla bean as needed. The method has been divided into steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 474) → 1949 (korrekturlest, s. 544)~54% av teksten endretfjernetlagt til

12 makroner 2 del. madeira 6 epler 1 ~~teske~~ teskje vanilje 2 del. ~~vand~~ vann 2 del. fløte. ~~Makronerne~~ Makronene dyppes i madeira, ~~lægges paa glasfat. Eplerne skrælles,~~ legges på glassfat. Eplene skrelles, kløves, kokes i ~~vand, tilsat~~ vann, tilsatt vanilje, sukker og ~~madeira,~~ madeira til de er møre, ~~lægges paa makronerne.~~ legges på makronene. Stivvispet fløte ~~lægges~~ legges over. Til 4 å 6 personer.

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Frequently asked questions

How long does this dessert take?: Around 40 minutes in all, including cooking the apples until tender.
What is the Madeira used for?: For two things: the macaroons are dipped in Madeira before being placed on the glass dish, and some Madeira is added to the cooking water for the apples along with vanilla and sugar.
How is the dessert assembled?: The macaroons are placed in the bottom of a glass dish, the cooked, halved apples are laid over the macaroons, and stiffly whipped cream (2 dl) is placed on top.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 474. It is meant for 6 servings with 6 apples and 12 macaroons.

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