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Apple snow cream (Île-krem)

Cold baked apple purée whisked with sugar and egg white for about 40 minutes into a stiff cream; serves 4–6. From Erken’s Stor kokebok (1949), p. 547.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 547 (falt i det fri)

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About the dish

The cream gets its firm texture only from apple purée and sugar whisked hard with egg whites.

How to make it

  1. 1

    Bake the apples

    Wash and dry the apples and bake them soft in the oven (about 200 °C (390 °F) / 390 °F). Press them through a purée press.

  2. 2

    Mix

    When the apple purée is cold, stir it together with the sugar, egg whites and lemon if using.

  3. 3

    Whisk

    Whisk vigorously until the mixture is quite stiff, about 40 minutes.

  4. 4

    Note

    Note: raw egg white is not heat-treated. Use pasteurised or very fresh eggs, and avoid serving to small children, pregnant women, the elderly and the ill.

Changes from the original

«Stekeovn» is read as an ordinary oven (about 200 °C (390 °F)). A final «Note» step about raw egg white is added.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 547) → Modernised~82% of the text changedremovedadded
8 stk store epler epler. 200 gr. sukker g sukker. 2 eggehviter i teskje stk eggehviter. 1 ts frisk sitronsaft eller (eller litt sitronsyre. Eplene vaskes, tørres, stekes sitronsyre, om du vil). Vask og tørk eplene og stek dem møre i stekeovn, presses gjennem purépresse. ovnen (ca. 200 °C). Press dem gjennom en purépresse.. Når eplemosen er kold, røres kald, rør den sammen med sukker, eggekvite og, om man vil, sitron. Vispes sterkt eggehvite og eventuelt sitron.. Visp kraftig til det massen er ganske stivt, stiv, ca. 40 minutter. Til 4 å 6 personer. minutter.. Merk: Rå eggehvite er ikke varmebehandlet. Bruk pasteurisert eller svært ferske egg, og unngå retten til små barn, gravide, eldre og syke.

Note on Modernised

«Stekeovn» er tolket som vanlig ovn (ca. 200 °C). Et siste «Merk»-steg om rå eggehvite er lagt til.

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Frequently asked questions

How long must the cream be whisked?
About 40 minutes, until quite stiff.
How many does it serve?
The text gives 4 to 6 people.

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