Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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
Modernised → 1949 (proofread, p. 75)~80% of the text changedremovedadded
1,5 kg ½ kg. friske epler. 3 l vann. epler 2½ l. vann 20 g potetmel. gr. potetesmel 1 stk sitron (skall og saft). sukker (etter smak). efter smak litt hel kanel eller vanilje (kan kokes med, valgfritt). Vask og tørk eplene, fjern kanel. Eplene vaskes, tørres, blomst og stilk, og skjær stilk tas bort, eplene skjæres i skiver.. Kok eplene sammen med sitronskallet skiver og kokes tillikemed skallet av sitronen og vannet i 1 time. Eventuelt kan litt hel kanel eller vanilje kokes med.. Gni alt gjennom en fin sil og ha suppen Kan gnis gjennem hårsikt. Has tilbake i gryten.. Tilsett gryten, til settes sukker og sitronsaft etter saft av sitronen efter smak. Rør ut potetmelet Potetesmelet utrøres i 1 dl kaldt vann, visp det del. koldt vann og vispes i suppen mens når den koker, og gi gis et oppkok.. Server opkok igjen. Til suppen med serveres små kavringer til.. Suppen kavringer. Litt hel kanel eller vanilje kan kokes med i stedet suppen. Suppen kan jevnes med 3 eggeplommer vispet eggeplommer; disse vispes til eggedosis med 125 g sukker. Hell gr. sukker; den kokende suppen i under visping, suppe helles i, og smak til suppen tilsettes mere sukker om nødvendig, eller den kan jevnes med mer sukker.. Bruk sagogryn, pressede byggryn eller potetegryn — 100 gr. til 2½ l. vann. Benyttes tørredeepler, tas 350 g tørkede gr. epler, 3,5 l 3½ l. vann, 40 g potetmel samt gr. potetesmel, skall og saft av 1 sitron. Vask eplene en sitron, sukker efter smak. Eplene vaskes i flere vann og bløt dem vann, legges natten over. Kok dem over ibløt i bløtevannet vannet; settes over i utbløtningsvannet og gå kokes ellers fram som med eplesuppe av 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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!