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Apple Soup

Erken's apple soup from 1914: apple slices cooked with lemon peel in water, strained, seasoned with sugar and lemon juice, and thickened with potato starch or egg yolks. A variation with dried apples is given.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 63 (falt i det fri)

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About the dish

Apple soup was a cheap and common fruit soup in Norwegian homes, and Erken gives both a fresh-apple and a dried-apple variation. Dried fruit made the dish possible all winter.

How to make it

  1. 1

    Prepare the apples

    Wash and dry the apples, remove the blossom and stem end, and cut the apples into slices.

  2. 2

    Cook

    Cook the apples together with the lemon peel and water for 1 hour. Optionally, a little whole cinnamon or vanilla can be cooked along.

  3. 3

    Strain

    Rub everything through a fine sieve and return the soup to the pot.

  4. 4

    Season and thicken

    Add sugar and lemon juice to taste. Stir the potato starch into 1 dl cold water, whisk it into the soup while it boils, and bring to a boil.

  5. 5

    Serving

    Serve the soup with small rusks alongside.

  6. 6

    Variation with egg yolks

    The soup can instead be thickened with 3 egg yolks whisked to a foam with 125 g sugar. Pour the boiling soup in while whisking, and season with more sugar.

  7. 7

    Variation with dried apples

    Use 350 g dried apples, 3.5 l water, 40 g potato starch, plus the peel and juice of 1 lemon. Wash the apples in several changes of water and soak them overnight. Cook them in the soaking water and otherwise proceed as with fresh apples.

Changes from the original

Measurements converted to modern units (del. = dl). "Haarsigt" is modernized to a fine sieve. The variations with egg yolks and dried apples are kept as their own steps/notes.

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 63) → 1949 (korrekturlest, s. 75)~46% av teksten endretfjernetlagt til
1 1/2 ½ kg. friske epler 3 2½ l. vand vann 20 gr. potetesmel 1 citron sitron sukker efter smak. Eplerne smak litt hel kanel. Eplene vaskes, tørres, blomst og stilk tages tas bort, eplerne eplene skjæres i skiver og kokes tillikemed skallet av citronen sitronen og vandet vannet i 1 time. Alt gnides derefter Kan gnis gjennem haarsigt. Haves hårsikt. Has tilbake i gryten, tilsættes til settes sukker og saft av citronen sitronen efter smak. Potetesmelet utrøres i 1 del. koldt vand vann og vispes i suppen, naar suppen når den koker, gives gis et opkok igjen. Til suppen serveres smaa små kavringer. Litt hel kanel eller vanilje kan kokes med i suppen. Suppen kan jevnes med 3 eggeblommer; eggeplommer; disse vispes til eggedosis med 125 gr. sukker; den kokende suppe heldes helles i, og suppen tilsættes tilsettes mere sukker om nødvendig. nødvendig, eller den kan jevnes med sagogryn, pressede byggryn eller potetegryn — 100 gr. til 2½ l. vann. Benyttes tørrede epler, tages tørredeepler, tas 350 gr. epler, 3 1/2 3½ l. vand, vann, 40 gr. potetesmel, skal skall og saft av 1 citron, en sitron, sukker efter smak. Eplerne Eplene vaskes i flere vand, lægges vann, legges natten over ibløt i vandet; sættes vannet; settes over i utbløtningsvandet utbløtningsvannet og kokes ellers som eplesuppe av friske epler.

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Frequently asked questions

How long should the apples cook?
The apples cook for 1 hour together with the lemon peel and 3 liters of water. Then everything is rubbed through a hair sieve before the soup is thickened and brought to a boil.
What is used to thicken the soup?
20 grams of potato starch stirred out in a little cold water is whisked into the boiling soup. Alternatively, the soup can be thickened with 3 egg yolks whisked to a foam with 125 grams of sugar, into which the boiling soup is poured.
What is served with it, and can the flavor be varied?
Small rusks are served with the soup. A little whole cinnamon or vanilla can be cooked along for extra flavor.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 63. It makes 6 servings and uses 1.5 kg fresh apples, 3 liters water, 1 lemon, and sugar to taste.

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