Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Dried Apples

Erken's method for dried apples: peeled, cored apple slices are placed in salted water, steamed 2 minutes and dried in a single layer at 90-100 °C until no juice can be pressed out.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 606 (falt i det fri)

Be the first to rate

About the dish

From the chapter on drying fruit, roots and vegetables, where Erken describes the use of a drying oven and drying racks. Slices of apple are placed in salted or acidified water so they do not darken.

How to make it

  1. 1

    Cut the apples

    Core the apples, peel them and cut them crosswise into slices just under 1 cm thick.

  2. 2

    Place in salted water

    As you go, place the slices in water with 1 tsp salt (or a little dissolved citric acid) per liter of water, so they do not darken.

  3. 3

    Steam

    Lift the slices out with a slotted spoon, place them in an enameled pot and let them steam for 2 minutes.

  4. 4

    Place on the rack

    Place the slices in a single layer on the drying rack as quickly and as hot as possible.

  5. 5

    Dry

    Set the rack on the lowest shelf and hold the temperature at 90-100 °C (210 °F). If the oven door has no vent, it must be left slightly ajar so the moist steam can escape.

  6. 6

    Check the drying

    The apples are finished drying when no juice appears when you press on them.

  7. 7

    Use the peels

    Use the apple peels for jelly, juice or fruit butter.

Changes from the original

Quantities are estimated and given in modern measures (tsp, l, kg). The method has been divided into steps, and it has been noted that a modern oven with convection/low temperature or a food dehydrator can be used. The language in the steps has been modernized.

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. 606) → 1949 (korrekturlest, s. 729)~53% av teksten endretfjernetlagt til
Epler, 1 l. vand, 1 teske salt eller litt opløst citronsyre. Kjernehuset utstikkes, eplerne skrælles eplene skrelles og skjæres tversover i knapt 1 cm. tykke skiver, lægges efterhaanden legges efterhånden i vand, tilsat vann tilsatt 1 teske teskje salt eller litt opløst citronsyre sitronsyre til 1 l. vand. Tages vann. Tas op med hulslev, lægges hullslev, legges i emaljert kjel og damper i 2 minutter, lægges saa legges så hurtig og saa så varme som mulig i enkelt lag paa på rammen, sættes ind paa settes inn på underste hylde, hylle, og temperaturen holdes ved 90 à å 100° C. Tørrer Tørker man i inni ovnen og der ingen ventil er paa på ovnsdøren, maa må denne staa stå litt paa på klem, forat for åt den raa rå damp kan slippe ut. Eplerne Eplene er færdigtørret, naar ferdigtørket, når ingen saft kommer frem, naar frem når man klemmer paa på dem. Epleskallet brukes til gele, gelé, saft eller frugtsmør. fruktsmør.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why should the apple slices sit in water with salt or citric acid?
The water with 1 teaspoon salt or a little dissolved citric acid per liter keeps the peeled slices from turning brown before drying.
How thick should the slices be, and how are they prepared?
The apples are cored, peeled and cut crosswise into slices just under 1 cm thick. After the water bath they are lifted out with a slotted spoon and steamed 2 minutes in an enameled pot, then placed in a single layer on the rack as quickly and as hot as possible.
What temperature and how much time are needed?
The rack is set on the lowest shelf and the temperature held at 90-100 °C; the recipe reckons around 8 hours. If the oven door has no vent, it must be left slightly ajar so the moist steam can escape. The apples are done when no juice appears when you press on them.
Can the peels be used for anything?
Yes, according to Schonberg Erken (Stor kokebok 1914) the apple peels are used for jelly, juice or fruit butter.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!