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.
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.
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.
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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