Dear Martha,

With an Autumn-like feeling I made some mashed apples this weekend.

I found the recipe in Köksalmanackan, a kind of kitchen cookbook/agenda from 1961, that I got from Vanilla Dream at the release party for Pyssel de luxe the other week.

I decided to try the recipe since I noticed there was no sugar in it. I, though, developed the recipe a bit, lowering the amount of honey, loosing the butter and adding some vanilla.

It’s very easy – you’ll make it in under an hour.

So here it is, the recipe for Mashed Apples from 1961:

You’ll need
½ kg apples
1-1 ½ dl water, hot
80 gram honey
1 tsp vanilla, real seeds, not vanilla sugar
1 dl whipped cream

1. Peel and cut the apples into pieces. Put in a large pan together with the hot water, and boil under lid until they’re soft. It takes about 15 minutes.
2. Remove the pan from the heat, and add the honey. Stir well, and then let chill.
3. Whip the cream, and add together with the vanilla. Blend.
4. Pour the mashed apples into sterile tins.

The mashed apples don’t keep qualities that long, maybe two weeks, since there’s no sugar added.

Good luck!

Love, Josefin