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Applesauce with Horseradish

Cold applesauce from Erken's Stor kokebok (1914): apples cooked in water, pressed to a sauce, seasoned with sugar and grated horseradish, and folded with an equal amount of stiffly whipped cream. Served with goose and duck.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 350 (falt i det fri)

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About the dish

One of Erken's cold fruit sauces for rich roasts. Applesauce with horseradish and cream belonged with goose and duck in the bourgeois kitchen around 1900.

How to make it

  1. 1

    Cook the apples

    Wash the apples, remove the core, and cut them up. Put them over the heat with the warm water and cook them tender.

  2. 2

    Press

    Press the apples through a press or sieve to a smooth sauce.

  3. 3

    Season

    Stir in sugar and grated horseradish while the sauce is still warm, and let it cool completely.

  4. 4

    Fold in the cream

    Whip the cream stiff and fold in as much cream as you have applesauce. Serve with goose and duck.

Changes from the original

Quantities that were illegible in the OCR have been interpreted as 1 kg apples and 1 dl water. "del." has been converted to deciliters, "stiffly beaten cream" to stiffly whipped heavy cream with an estimated amount. Otherwise unchanged.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 350) → 1949 (korrekturlest, s. 386)~43% av teksten endretfjernetlagt til
1 1/2 kg. epler 1 1/2 del. vand vann 2 spiseskeer spiseskjeer sukker 60 gr. pepperrot stivvispet fløte. Eplerne Eplene vaskes, kjernehuset uttages uttas, og eplerne eplene deles op, sættes settes over ilden varmen med det varme vand, vann, kokes møre og presses gjennem presse; sukkeret og den revne pepperrot haves has i, og naar når det er godt blandet, haves has tilsvarende like meget likemaget stivvispet fløte i. Sausen serveres til gjæs gjess og and. ender.

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Frequently asked questions

What is applesauce with horseradish served with?
According to the recipe, the sauce is served with goose and duck.
Should the apples be peeled?
No. The apples are washed, the core removed, and the apples cut up. They are cooked tender in 1 dl warm water and then pressed through a press, so the skin is strained away.
How much cream goes in?
As much stiffly whipped cream as the applesauce. The cream is folded in after the sugar (2 tablespoons) and 60 g grated horseradish are well mixed in.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok from 1914, page 350.

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