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Apple Slices (Preserved)

Apple slices in vanilla syrup (Erken 1914): 3 kg apples cooked tender in a syrup of 1 kg sugar, 7.5 dl water, and a vanilla bean, placed in jars, the syrup reduced 10 min and poured over cooled. Sterilized 10 min at 85 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 590 (falt i det fri)

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About the dish

Apple slices laid in vanilla syrup were a fine way to preserve firm-fleshed apples for desserts and cakes. Erken gives a precise sterilization temperature, which shows that canning science was well established by 1914.

How to make it

  1. 1

    Cook the syrup

    Boil the sugar, water, and vanilla bean together into a syrup.

  2. 2

    Cook the apples

    Peel the apples and cut them into neat slices. Add them to the syrup a little at a time and take them out as soon as they are tender – they must not cook to pieces.

  3. 3

    Fill the jars

    Place the apple slices in clean jars.

  4. 4

    Reduce the syrup

    Let the syrup reduce for 10 minutes, cool it, and pour it over the apples.

  5. 5

    Sterilize

    Sterilize the jars in a water bath for 10 minutes at 85 °C (185 °F).

Changes from the original

Measurements are written in modern units (dl/l, g). The vanilla bean can be replaced with vanilla sugar. The sterilization is described as a water bath with a thermometer.

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 590) → 1949 (korrekturlest, s. 709)~49% av teksten endretfjernetlagt til
3 kg. epler 3/4 ¾ l. vand vann 1 stang vanilje 1 kg. sukker. Sukker, vand vann og vanilje kokes til en sirup, heri lægges legges efterhvert de skrællede, skrelte, pent opskaarne opskårne epleskiver, tages op, tas op straks de er møre; de maa må ikke koke itu. Epleskiver lægges paa glas, Epleskivene legges på glass, saften koker ind inn i 10 minutter, avkjøles og heldes helles over eplerne. eplene. Steriliseres i 10 minutter ved 85° C. Omsteriliseres ved 85° i 10 minutter efter 24 timers forløp.

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Frequently asked questions

How do I keep the apple slices from cooking to pieces?
Add the slices to the boiling syrup a little at a time, and take them out as soon as they are tender. They should not cook to pieces.
What is the ratio of sugar, water, and apples?
3 kg apples, 1 kg sugar, and ¾ liter water, plus 1 vanilla bean. The sugar, water, and vanilla are first boiled into a syrup.
How are the apple slices preserved?
The slices are placed in jars, the syrup is reduced for 10 minutes, cooled, and poured over the apples. Then the jars are sterilized for 10 minutes at 85 °C.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 590.

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