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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 63) → Modernised~81% of the text changedremovedadded
1 1/2 kg. 1,5 kg friske epler epler. 3 l. vand l vann. 20 gr. potetesmel g potetmel. 1 citron stk sitron (skall og saft). sukker efter smak. Eplerne vaskes, tørres, (etter smak). hel kanel eller vanilje (kan kokes med, valgfritt). Vask og tørk eplene, fjern blomst og stilk tages bort, eplerne skjæres i skiver stilk, og kokes tillikemed skallet av citronen skjær eplene i skiver.. Kok eplene sammen med sitronskallet og vandet vannet i 1 time. Alt gnides derefter gjennem haarsigt. Haves Eventuelt kan litt hel kanel eller vanilje kokes med.. Gni alt gjennom en fin sil og ha suppen tilbake i gryten, tilsættes gryten.. Tilsett sukker og saft av citronen efter sitronsaft etter smak. Potetesmelet utrøres Rør ut potetmelet i 1 del. koldt vand og vispes dl kaldt vann, visp det i suppen, naar suppen mens den koker, gives og gi et opkok igjen. Til oppkok.. Server suppen serveres smaa kavringer. Litt hel kanel eller vanilje kan kokes med i suppen. små kavringer til.. Suppen kan i stedet jevnes med 3 eggeblommer; disse vispes eggeplommer vispet til eggedosis med 125 gr. sukker; g sukker. Hell den kokende suppe heldes i, og suppen tilsættes mere sukker om nødvendig. Benyttes tørrede epler, tages i under visping, og smak til med mer sukker.. Bruk 350 gr. g tørkede epler, 3 1/2 l. vand, 3,5 l vann, 40 gr. potetesmel, skal g potetmel samt skall og saft av 1 citron, sukker efter smak. Eplerne vaskes sitron. Vask eplene i flere vand, lægges vann og bløt dem natten over ibløt i vandet; sættes over over. Kok dem i utbløtningsvandet bløtevannet og kokes gå ellers fram som eplesuppe av med friske epler.

Note on Modernised

Mål omregnet til moderne enheter (del. = dl). «Haarsigt» er modernisert til fin sil. Variantene med eggeplommer og tørkede epler er beholdt som egne trinn/notater.

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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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