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 the same way that you make gourds. Add good sweet spices and beaten eggs as you wish.
My Version
I took apples and peeled and sliced them. The apples were then boiled til soft. I then added then to a pan with melted butter and spiced them with cinnamon, ginger, nutmeg and sugar. As the apples were frying I stirred in beaten eggs to thicken the juice from the apples.
Sources
– Libro di cucina/ Libro per cuoco (14th/15th c.) (Anonimo Veneziano)
Translated 2003 to January 2005 CE by Helewyse de Birkestad, OL (MKA Louise Smithson) from the
transcription of Ludovico Frati (ed.): Libro di cucina del secolo XIV. Livorno 1899 prepared and made
available online by Thomas Gloning. Last updated March 28th 2005.