Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes with Descriptions
    • Recipes by Category
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
Menu

Apple Muse

Posted on 03/25/202203/25/2022 by lola

English apple sauce.

Take Appelys an sethe hem, an Serge hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it forth. Two Fifteenth-Century Cookery-Books

My Version

This dish makes a thick creamy apple sauce.I took apples that had been peeled, cored, and chopped and boiled them until they were soft enough to mash. I then passed the apples through a strainer, added almond milk, honey, breadcrumbs saffron and a dash of salt. This was all mixed in a pot and brought to a boil while stirring. Once it is thicken it is ready to serve.

  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century al-Warraq almond milk Andalusian apple Bread Brouet cheese chicken chicken broth chicken stock Chilled cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin poultry Recipe Recipes saffron Salad Sauce The Vivendier vergus verjuice verjus Welserin white bread white wine

© 2022 The Stirring Spoon | Powered by Superbs Personal Blog theme