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Baked Apples

Erken's baked apples: 12 whole cored apples are baked in a greased ovenproof dish with sugar and a little water until tender, and served in the dish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 470 (falt i det fri)

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About the dish

A simple oven-baked apple dish that Erken places among the inexpensive everyday desserts. The apples are baked whole with the core removed and served straight from the dish.

How to make it

  1. 1

    Prepare the apples

    Wash and dry the apples and remove the cores.

  2. 2

    Place in dish

    Grease an ovenproof dish well with butter, place the apples in it and sprinkle the sugar over. Pour the water into the dish.

  3. 3

    Bake

    Bake in a hot oven, about 200 °C (390 °F), until the apples are tender, 25–35 minutes depending on size. Serve in the dish.

Changes from the original

Measurements modernized (dl, g). "Omelet dish" is rendered as an ovenproof dish, and "hot oven" is estimated at 200 °C (390 °F).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 470) → 1949 (korrekturlest, s. 538)~90% av teksten endretfjernetlagt til
12 epler 30 gr. ¾ del. smeltet smør 4 spiseskeer 1½ del. støtt, siktet kavring 3 spiseskjeer sukker 2 25 gr. søte mandler ½ del. vand. Eplerne vaskes, tørres, flormelis vann. Eplene befries for kjernehus, skrelles eller ikke som man vil. De skåldede mandler males og kjernehuset tages ut. Et omeletfat smøres, eplerne lægges i, arbeides sammen med flormelisen og ganske lite koldt vann; fylles i kjernehullet. Eplene pensles med det smeltede smør og strøes over med sukkeret, tilsættes vandet en blanding av kavring og stekes sukker. Eplene settes i varm ovn, til de er smurt ildfast form og stekes lysebrune og møre. Serveres i fatet. — Gjerne litt stivvispet fløte til.

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Frequently asked questions

Should the apples be peeled?
No. In the original the apples are washed and dried, and the core is removed – the skin stays on. It holds the apples together better during baking.
How long are the apples baked?
Total time is around 50 minutes. The recipe says "in a hot oven, until tender" – poke an apple with a knife to check; large apples need the longest time.
What are the 2 deciliters of water used for?
The water is poured into the greased omelet dish together with the sugar and gives a syrup that keeps the apples juicy. The dish is served straight from the dish with the juices.
How many apples are needed, and for how many?
12 apples, 30 g butter, 4 tablespoons sugar and 2 dl water – figured for 6 servings, that is two apples per person. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 470.

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