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…
Sals Abyad – White Sauce
14th c Arabian sauce recipe. Walnuts, garlic, pepper, Chinese cinnamon, white mustard, tahineh and lemon juice. Familiar Foods, “Medieval Arab Cookery” by Maxime Rodinson, A. J. Arberry, and Charles Perry My version There isn’t any kind of method of preparation to follow with this but the ingredients lend themselves to a thin hummus type dish….
14th C English spicy sauce recipe. Take crustes of brede and grynde hem smale. Do þerto powdour of galyngale, of canel, of gynguer, and salt it; tempre it vp with vyneger, and drawe it vp þurgh a straynour, & messe it forth. – Forme of Cury My Version This dish makes a somewhat spicy sauce…
14C English meat in a Saracen sauce recipe.
Beef Stewed in Pepper Sauce
A 16th century meat with sauce recipe from the 1553 cookbook written by Sabina Welserin.
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.