How do I make the applesauce smooth?

The apples are peeled, cored, and cut into thin slices, cooked tender with water, butter, and sugar in an enameled pot, and then pressed through a fine sieve (fine-mesh strainer).

When should the cream be stirred in?

The cream (1¼ dl) is whipped stiff and folded into the strained applesauce at the very end, just before serving.

Why an enameled pot and low heat?

An enameled pot keeps the tart apples from taking on a metallic taste, and low heat lets the apples cook tender without scorching. Only 3 tablespoons of water are used.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 501, where it is called sauce chantilly.

Applesauce (Sauce Chantilly)

Erken's applesauce "sauce chantilly" (1914): ½ kg apples cooked tender with 3 tbsp water, 30 g butter, and 45 g sugar, pressed through a sieve and mixed with 1¼ dl stiffly whipped heavy cream. Served as a dessert sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 501 (falt i det fri)

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About the dish

From "Dessert Sauces" in Erken's Stor kokebok (1914). Applesauce is strained to a fine purée and mixed with stiffly whipped cream — hence the French name "chantilly."

How to make it

1
Prepare the apples
Peel the apples, remove the core, and cut them into thin slices.
2
Cook the sauce
Place the apples in a pot with the water, butter, and sugar. Cook over low heat until the apples are completely tender.
3
Strain
Press the applesauce through a fine-mesh sieve to a smooth purée, and let it cool.
4
Mix in the cream
Whip the cream stiff and fold it into the apple purée. Serve.

Changes from the original

Measurements have been converted to grams and deciliters. The quantity of apples is interpreted as ½ kg (OCR unclear). A hair sieve has been replaced by a fine-mesh sieve, and an enameled pot by a heavy-bottomed pot.

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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. 501) → 1949 (korrekturlest, s. 579)~47% av teksten endretfjernetlagt til

~~1/2~~ ½ kg. epler 45 gr. sukker 30 gr. smør ~~1 1/4~~ 1½ del. kremfløte 3 ~~spiseskeer~~ spiseskjeer koldt ~~vand. Eplerne~~ vann. Eplene befries for kjernehus, ~~skrælles~~ skrelles og skjæres i ~~tynde~~ tynne skiver, ~~lægges~~ legges i ~~emaljert~~ emaliert gryte med ~~vandet, smørret~~ vannet, smøret og sukkeret, ~~sættes~~ settes over svak varme og ~~koker,~~ koker til ~~eplerne~~ eplene er møre. Presses gjennem ~~haarsigt. Tilsættes~~ hårsikt. Tilsettes den stivvispede fløte. Serveres.

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Frequently asked questions

How do I make the applesauce smooth?: The apples are peeled, cored, and cut into thin slices, cooked tender with water, butter, and sugar in an enameled pot, and then pressed through a fine sieve (fine-mesh strainer).
When should the cream be stirred in?: The cream (1¼ dl) is whipped stiff and folded into the strained applesauce at the very end, just before serving.
Why an enameled pot and low heat?: An enameled pot keeps the tart apples from taking on a metallic taste, and low heat lets the apples cook tender without scorching. Only 3 tablespoons of water are used.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 501, where it is called sauce chantilly.

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