Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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

Note on Modernised

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

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!