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…
Category: Rec-Fruits
Tourteletes in Fryture – Ground Figs in Pastry
14th c English fried fruit pastry. Take figus & grynde hem smal; do therein saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem therewht; ete hem hote or colde. – Forme of Curye from Curye on Inglysch My Version I took dried figs and…
Pomegranate Khabisa
13th c Andalusian dessert recipe. Take half a ratl of sugar and put it in a metal or earthenware pot and pour in three ratls of juice of sweet table pomegranates and half an uqiya of rosewater, with a penetrating smell. Boil it gently and after two boilings, add half a mudd of semolina and…
Jawadhib al-Mauz
Arabic fried banana receipe. Take bananas that are fully ripe. Peel them and immerse them in a fine samid [semolina] dough, as for pan cakes. Then take them up and leave on something woven. Boil sesame oil, fry the bananas, take them out and throw them in syrup. Take them up and throw them in…
Fried Apples
15th C Italian apple dessert. XXXIX A perfect and good dish of apples. Take apples, peel them, cut them into quarters and put them to boil; when they are nearly cooked pour out the water. Then add into them the fat of whichever meat that you choose (or have on hand) and make them in…
Fig pudding
16th C German sweet fruit pudding recipe. Put wine in a small pot, and when it begins to boil, then put in grated Lebkuchen and grated Semmel. Put saffron, almonds, raisins, figs and some fat into it. Das Kochbuch der Sabina Welserin (c. 1553) My Redaction I changed the order for the cooking a bit…
A Pear Tart
A 16th century German pear tart recipe.
Ein birnmus (A pear puree), #81
A 14th century German pear puree recipe.
Ein apfelmus (An apple puree), #69
A 14th century German apple puree.
Another Apple Tart, #75
A 16th century German apple tart from Sabina Welserin’s 1553 cookbook.