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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)

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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 606) → Modernised~84% of the text changedremovedadded
Epler, 1 l. vand, kg epler (faste, feilfrie). 1 teske l vann. 1 ts salt eller (eller litt opløst citronsyre. Kjernehuset utstikkes, eplerne skrælles oppløst sitronsyre). Stikk ut kjernehuset, skrell eplene og skjæres tversover skjær dem på tvers i skiver på knapt 1 cm. tykke skiver, lægges efterhaanden cm.. Legg skivene etter hvert i vand, tilsat vann tilsatt 1 teske ts salt eller (eller litt opløst citronsyre til 1 l. vand. Tages op oppløst sitronsyre) per liter vann, så de ikke mørkner.. Ta skivene opp med hulslev, lægges hullsleiv, legg dem i en emaljert kjel kjele og damper la dem dampe i 2 minutter, lægges saa hurtig minutter.. Legg skivene så raskt og saa så varme som mulig i ett enkelt lag paa rammen, sættes ind paa underste hylde, på tørkerammen.. Sett rammen inn på nederste hylle og hold temperaturen holdes ved 90 à 100° C. Tørrer man i ovnen og der på 90–100 °C. Har ovnsdøren ingen ventil er paa ovnsdøren, maa denne staa ventil, må den stå litt paa klem, forat på klem så den raa damp kan slippe ut. Eplerne fuktige dampen slipper ut.. Eplene er færdigtørret, naar ingen saft ferdig tørket når det ikke kommer frem, naar man saft fram om du klemmer paa dem. Epleskallet brukes på dem.. Bruk epleskallet til gele, gelé, saft eller frugtsmør. fruktsmør.

Note on Modernised

Mengder er anslått og oppgitt i moderne mål (ts, l, kg). Fremgangsmåten er delt i trinn, og det er lagt til at moderne stekeovn med varmluft/lav temperatur eller tørkeapparat kan brukes. Språket i trinnene er modernisert.

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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.

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