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Rosy-Cheeked Apples with Orange Sauce

Rosy-cheeked apples ("rødmussede epler") with orange sauce, Erken 1914: apples boiled tender with their skins, the red scraped from the skin and spread onto the apples, 2 dl of the cooking water reduced with 200 g sugar and orange juice to a syrup that is poured over; garnished with whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 474 (falt i det fri)

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About the dish

A refined touch from 1914: the apples are boiled with the skin on, and the red pigment in the skin is scraped off and spread back onto the peeled apples, giving them "rosy" cheeks. The cooking water becomes the base for an orange syrup.

How to make it

  1. 1

    Boil the apples

    Core the apples, but leave the skin on. Place the apples in boiling water and boil them tender, turning them gently in the pot now and then.

  2. 2

    Color the apples

    Take the apples up when they are well tender. Remove the skins carefully and scrape all the red flesh off the skins. Spread this red layer over the apples.

  3. 3

    Cook the orange syrup

    Take 2 dl of the cooking water, add sugar and orange juice, and reduce to a thick syrup.

  4. 4

    Arrange

    Pour the syrup over the apples and garnish with stiffly whipped cream.

Changes from the original

"Del." has been interpreted as deciliters. The amount of water for boiling has been estimated, and cream for garnish has been added with an estimated amount. The method has been divided into steps.

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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 474) → Modernised~84% of the text changedremovedadded
1 kg. kg røde epler vand epler. 1 l vann (til koking). 200 gr. sukker saft av g sukker. 1 appelsin. Kjernehuset tages ut, og eplerne kokes møre stk appelsin (saften av). 2 dl fløte (til pynt, piskes stiv). Stikk ut kjernehuset, men la skallet sitte på. Legg eplene i kokende vand uten at skrælles. Eplerne vendes av vann og til kok dem møre, snu dem forsiktig i gryten. Tages op, naar gryten av og til.. Ta eplene opp når de er godt møre, møre. Fjern skallene fjernes forsigtig, forsiktig og skrap alt rødt kjøt skrapes fra skallene; fruktkjøtt av skallene. Smør dette røde kjøt smøres paa eplerne. laget utover eplene.. Ta 2 del. dl av vandet tilsættes sukkeret kokevannet, tilsett sukker og appelsinsaften, koker ind appelsinsaft og kok inn til en tyk sirup, som heldes over. Pyntes tykk sirup.. Hell sirupen over eplene og pynt med stivvispet stivpisket fløte.

Note on Modernised

«Del.» er tolket som desiliter. Mengden vann til koking er anslått, og fløte til pynt er tilføyd med mengdeanslag. Fremgangsmåten er delt i trinn.

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Frequently asked questions

Why should the apples be boiled with the skin on?
The skin of red apples provides the color. After boiling, the skin is carefully removed, and all the red flesh is scraped off the skin and spread over the apples — that is how they become "rosy-cheeked."
How is the orange sauce made?
Take 2 deciliters of the cooking water, add 200 g sugar and the juice of 1 orange, and reduce to a thick syrup that is poured over the apples.
Which apples work, and how long does it take?
Use 1 kg red apples with the cores removed. They are boiled tender in boiling water and turned now and then; the whole dish takes about an hour. Garnish with stiffly whipped cream.

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