Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
ProofreadPage 615
1 kg. epler
2 del. vand
sukker.
De skrællede epler skjæres ganske smaat op, koker med vandet, til de er aldeles utkokt, tilsættes sukker efter smak.
Apple Butter
Apple butter (eplesmør, a spreadable reduced apple preserve) from Erken 1914: 1 kg peeled apples cooked completely down with 2 dl water and seasoned with sugar.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 615 (falt i det fri)
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About the dish
Apple butter is a simple applesauce cooked down to a marmalade-like consistency, made from the autumn's abundance of apples.
How to make it
- 1
Cut up the apples
Peel the apples and cut them into fairly small pieces.
- 2
Cook down
Cook the apples with the water until they are completely cooked down and the mass is smooth.
- 3
Season
Add sugar to taste and let it come back to a boil. Fill hot into clean jars.
Changes from the original
Deciliters have been kept as the modern unit; the sugar amount is still to taste, but a guiding starting point is mentioned in the steps.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 740
1 kg. epler
2 dl. vann
sukker.
De skrelte epler skjæres ganske smått op, koker med vannet til de er aldeles utkokt, tilsettes sukker efter smak.
Tidsmaskin – hva endret seg?
1914 (korrekturlest, s. 615) → 1949 (korrekturlest, s. 740)~38% av teksten endretfjernetlagt til
1 kg. epler 2 del. vand dl. vann sukker. De skrællede skrelte epler skjæres ganske smaat smått op, koker med vandet, vannet til de er aldeles utkokt, tilsættes tilsettes sukker efter smak.
Community interpretations
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Frequently asked questions
- What does apple butter consist of?
- Just three things: 1 kg apples, 2 deciliters water, and sugar to taste.
- How do I make it?
- Peel the apples and cut them into fairly small pieces. Cook them with the water until completely cooked down (about 1 hour in all), and add sugar to taste.
- How much sugar should I use?
- The recipe gives no fixed amount – the sugar is added to taste, depending on how tart the apples are.
- Where does the recipe come from?
- From Henriette Schønberg Erken's Stor kokebok (1914), page 615, under canned goods and jam/marmalade.
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