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Recipe by Daniel Myers

This recipe is a strange one. The result was sort of a thin pudding with a slightly "oatmeal" texture. I'd probably call this a "mock cherry pudding" because of the color and more than a hint of cherry flavor.

2 apples
1 cup almond milk
4 Tbsp. honey
1 cup (2 slices) bread crumbs
1 tsp. sandalwood
pinch saffron
dash salt

Peel, core, and slice apples. Boil them until soft and then press them through a sieve. Add almond milk, honey, bread crumbs, saffron, sandalwood, and salt and simmer. Serves 4.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: .lxxix. Apple Muse. Take Appelys an sethe hem, an Serge hem thorwe a Sefe in-to a potte; thanne take Almaunde Mylke & Hony, an caste ther-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in the potte & lete hem sethe; & loke that thou stere it wyl, & serue it forth.

Source [The Neapolitan Recipe Collection, Terence Scully (trans.)]: Pumata. Piglia amandole he pistale tanto quanto se po, he fane latte; poi piglia dece ho .xii. pome cotte he, como serano cotte, pistale molto bene he passale par la seta he miscola cum lo latte de le amandole he cum uno poco de aqua rosata he zucaro; he fa cocere questo latte cum le pome tanto che ogni cosa sia spissa; poi leva dalo focho he fane menestre.

Applesauce. Get almonds, grind them thoroughly and make milk; then get ten or twelve cooked apples, grind them up and sieve them, mix them with the almond milk and a little rosewater and sugar, and cook the mixture until it is thick; then take it off the fire and make up dishes of it.

Source [The Vivendier, Terence Scully (trans.)]: Pour faire amplummus: prenez pommes pelleez et copez par morceaulx, puis mis boullir en belle esve fresce; et quant il sont bien cuis, purez l'esve hors nettement, puis les suffrisiez en beau bure fres; ayez cresme douce et moyeulx d'oels bien batus, saffren et sel egalment; et au dreschier canelle et chucquere largement pardessus.

To make an Apple Sauce. Get peeled apples, cut into pieces, then set to boil in pure fresh water. When they are thoroughly cookes, drain off all of the water and sautee them in good fresh butter; get fresh cream and well beaten egg yolkes and saffron, and salt judicioulsy. On dishing it up, cinnamon and sugar over top.

Published: October 17, 2002