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Caramel Sauce for Apple Cake and Apple Porridge

Caramel sauce from Erken (1914) for apple cake and apple porridge (eplegrøt, a Norwegian stewed-apple dessert): 125 g sugar browned, thinned with 1/2 liter milk, brought to a boil and thickened with 3 egg yolks whipped with 60 g sugar; stirred until it thickens without boiling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 478 (falt i det fri)

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About the dish

Erken suggests this caramel sauce as a fresh alternative to the usual whipped cream for apple cake and apple porridge. "Freshly strained milk" refers to milk straight from the cow, strained for impurities.

How to make it

  1. 1

    Brown the sugar

    Put 125 g sugar in a heavy-bottomed pot and let it stand over the heat until it is nicely browned. It does not need to be stirred until it begins to brown.

  2. 2

    Add the milk

    Pour the milk into the browned sugar and give it a good boil.

  3. 3

    Whip the egg yolks

    Whip the egg yolks with 60 g sugar to a pale, thick egg foam (originally 1/4 hour by hand, 3–5 minutes with a mixer).

  4. 4

    Thicken the sauce

    Pour the warm caramel milk into the egg mixture while stirring, pour everything back into the pot and stir over the heat until the sauce thickens. It must not boil.

Changes from the original

The amount of milk is interpreted as 1/2 liter (the OCR is unclear). "Freshly strained milk" has been replaced with whole milk, and the iron pot with a heavy-bottomed pot. The whipping of egg yolks and sugar has been shortened to a few minutes with an electric mixer.

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 478) → 1949 (korrekturlest, s. 549)~40% av teksten endretfjernetlagt til
125 gr. sukker ½ 3/4 l. nysilet nysilt melk 3 eggeblommer eggeplommer 60 gr. sukker. 125 gr. sukker haves has i jerngryte og staar står over varmen, varmen til det er pent brunt, — behøver ikke at å røres i, før det begynder at begynner å brunes; melken heldes helles i, og det gives gis et godt opkok. Eggeblommerne Eggeplommene og 60 gr. sukker vispes ¼ 3/4 time, den brunede sukkermelk heldes helles i, alt haves has tilbake i gryten, sættes settes over ilden varmen og røres i, i til sausen jevner sig. Koke skal Kokeskal den ikke.

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Frequently asked questions

Why must the sauce not boil after the egg yolks are added?
Because the egg yolks would then separate and the sauce would become grainy. Stir over the heat only until the sauce thickens, and then take it off.
How is the sugar browned correctly?
Put the 125 g sugar in an iron pot over the heat. You need not stir until the sugar begins to brown — take it off when it is nicely browned, otherwise the caramel becomes bitter. Then pour in 1/2 liter of freshly strained milk and give it a good boil.
How long should the egg yolks be whipped?
According to the recipe the 3 egg yolks are whipped with 60 g sugar for a quarter of an hour, before the browned sugar milk is poured in. The whole sauce takes about 25 minutes.
What is the sauce used for?
It is meant as a dessert sauce for apple cake and apple porridge, and comes from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 478. The recipe serves about 8.

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