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Another Apple Tart, #75

Posted on 03/16/202203/24/2022 by Murienne

A 16th century German apple tart from the 1553 cookbook written by Sabina Welserin.

Peel the apples, slice them and roast them, cut the cores cleanly out.  Chop them small beforehand and put beef marrow thereon and  grated bread crumbs. Stir it together well, stir into it also cinnamon,  sugar and raisins and let it bake.

My Redaction

For the dough use recipe #70 Making the tart crust.

Peal, halve, and core 3 tart apples (I used granny smith), place apples on a baking sheet in an oven set to 400  degrees for 12-15 minutes, or until they are dry to the touch, dice the apples. Melt 1 1/2 tablespoons and mix with 1 cup of breadcrumbs, a  pinch of cinnamon, 2 tablespoons of sugar. Coat the still warm apples with the breadcrumb mixture. Place filling in the center of your dough.  Cover with second circle of dough, wet edges and press them together. Cut slits into the top. Bake at 375 until golden, about 18-20 minutes.

Original

Jtem nim biren vnd schels vnnd schneid dinne Schelt die epffel, schneidts vnnd rest sý, thiet die pútzen saúber  heraus, hackts klain vor vnnd thiet ain marck darein von ainem  oxen vnnd geriben semelmel, rierts woll vnnderainander, riet  aúch rerlach, zúcker vnnd weinberlach darein vnnd lasßs bachen. 

Sources

The original recipes for these tarts were from the 1553 cookbook written by Sabina Welserin. Which was edited and republished by Hugo Stopp in 1980. The translations I used were done by Valoise Armstrong and posted as part of the website of Master Cariadoc of the Bow.

Valoise Armstrong’s translation of Sabina’s cookbook, online here.

Thomas Glonig’s transcription of the Middle High German text of Sabina Welserin’s cookbook is available online at Das Kochbuch der Sabina Welserin c.1553  http://www.uni-giessen.de/gloning/tx/sawe.htm

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10th Century 14th Century 16th Century almond milk apple Brouet cheese chicken chicken broth chicken stock cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise liver long pepper Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin Recipe Recipes red wine saffron Sauce spices The Vivendier toast vergus verjuice verjus Welserin white bread white wine White wine vinegar

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