Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 709)~79% of the text changedremovedadded
3 kg kg. epler (faste, syrlige). 7,5 dl vann. ¾ l. vann 1 stk vaniljestang. stang vanilje 1 kg kg. sukker. Kok sukker, Sukker, vann og vaniljestang sammen vanilje kokes til en sirup.. Skrell eplene og skjær dem i pene skiver. Legg dem litt om litt i sirupen og ta dem opp sirup, heri legges efterhvert de skrelte, pent opskårne epleskiver, tas op straks de er møre – møre; de må ikke koke i stykker.. Legg epleskivene i rene glass.. La itu. Epleskivene legges på glass, saften koke koker inn i 10 minutter, avkjøl den avkjøles og hell den helles over eplene.. Steriliser glassene i vannbad eplene. Steriliseres i 10 minutter ved 85 °C. 85° C. Omsteriliseres ved 85° i 10 minutter efter 24 timers forløp.

Note on Modernised

Mål er skrevet i moderne enheter (dl/l, g). Vaniljestang kan erstattes av vaniljesukker. Steriliseringen er beskrevet som vannbad med termometer.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!