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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
Modernised → 1949 (proofread, p. 729)~76% of the text changedremovedadded
1 kg epler (faste, feilfrie). 1 l vann. 1 ts salt (eller litt oppløst sitronsyre). Stikk ut kjernehuset, skrell Kjernehuset utstikkes, eplene skrelles og skjær dem på tvers skjæres tversover i skiver på knapt 1 cm.. Legg skivene etter hvert cm. tykke skiver, legges efterhånden i vann tilsatt 1 ts teskje salt (eller eller litt oppløst sitronsyre) per liter vann, så de ikke mørkner.. Ta skivene opp opløst sitronsyre til 1 l. vann. Tas op med hullsleiv, legg dem hullslev, legges i en emaljert kjele kjel og la dem dampe damper i 2 minutter.. Legg skivene minutter, legges så raskt hurtig og så varme som mulig i ett enkelt lag på tørkerammen.. Sett rammen rammen, settes inn på nederste hylle underste hylle, og hold temperaturen på 90–100 °C. Har ovnsdøren holdes ved 90 å 100° C. Tørker man inni ovnen og der ingen ventil, ventil er på ovnsdøren, må den denne stå litt på klem så klem, for åt den fuktige dampen slipper ut.. rå damp kan slippe ut. Eplene er ferdig tørket ferdigtørket, når det ikke kommer ingen saft fram om du kommer frem når man klemmer på dem.. Bruk epleskallet dem. Epleskallet brukes til gelé, saft eller 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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