Hst-U-o-Aples-art - 1/21/06
਀ഊ"The Historical Uses of Apples" by Mistress Andrea MacIntyre.
਀ഊNOTE: See also the files: apples-msg, fruits-msg, Period-Fruit-art, crabapples-msg, cider-art, cider-msg, raw-fruit-vg-msg, fruit-pies-msg.
਀ഊ************************************************************************
਀一伀吀䤀䌀䔀 ⴀഊ
਀吀栀椀猀 愀爀琀椀挀氀攀 眀愀猀 猀甀戀洀椀琀琀攀搀 琀漀 洀攀 戀礀 琀栀攀 愀甀琀栀漀爀 昀漀爀 椀渀挀氀甀猀椀漀渀 椀渀 琀栀椀猀 猀攀琀 漀昀 昀椀氀攀猀Ⰰ 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ ഊ
਀吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ
਀䌀漀瀀礀爀椀最栀琀 琀漀 琀栀攀 挀漀渀琀攀渀琀猀 漀昀 琀栀椀猀 昀椀氀攀 爀攀洀愀椀渀猀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 漀爀 琀爀愀渀猀氀愀琀漀爀⸀ഊ
਀圀栀椀氀攀 琀栀攀 愀甀琀栀漀爀 眀椀氀氀 氀椀欀攀氀礀 最椀瘀攀 瀀攀爀洀椀猀猀椀漀渀 昀漀爀 琀栀椀猀 眀漀爀欀 琀漀 戀攀 爀攀瀀爀椀渀琀攀搀 椀渀 匀䌀䄀 琀礀瀀攀 瀀甀戀氀椀挀愀琀椀漀渀猀Ⰰ 瀀氀攀愀猀攀 挀栀攀挀欀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 昀椀爀猀琀 漀爀 挀栀攀挀欀 昀漀爀 愀渀礀 瀀攀爀洀椀猀猀椀漀渀猀 最爀愀渀琀攀搀 愀琀 琀栀攀 攀渀搀 漀昀 琀栀椀猀 昀椀氀攀⸀ഊ
਀吀栀愀渀欀 礀漀甀ⰀഊMark S. Harris...AKA:..Stefan li Rous
਀猀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************
਀ഊThe Historical Uses of Apples
਀戀礀 䴀椀猀琀爀攀猀猀 䄀渀搀爀攀愀 䴀愀挀䤀渀琀礀爀攀ഊ
਀∀琀栀攀礀✀爀攀 愀瀀瀀氀攀猀 椀渀 䔀渀最氀椀猀栀Ⰰ 愀瀀昀攀氀猀 椀渀 䜀攀爀洀愀渀Ⰰ 愀瀀瀀椀氀猀 椀渀ഊ                             Norwegian; and eppels in Dutch and in any 		
਀                                         氀愀渀最甀愀最攀 琀栀攀礀✀爀攀 搀攀氀椀挀椀漀甀猀∀⸀ഊ     Mme.Jehane Benoit
਀ഊScientific Definition:
਀ഊThe apple. One of the most well known of the fruit family. Pyrus malus, also known as Malus pumila and Malus domestica, was probably first eaten, and later cultivated before the dawn of history in central Asia, possibly Kazakhstan. It is a member of the rose family. Rosaceae, which includes blackberries, strawberries, plums, cherries, and of course, roses. Most of the Rosaceae have flowers which range from white to deepest red, and the fruit is created by cross pollination by insects, especially bees.
਀ഊ"Apple" is the common name for certain related trees of the rose family, and for the pome fruit of the trees. The apple tree, a deciduous plant (one which loses its leaves in dormancy), grows mainly in the temperate climates throughout the world, such as the Americas, France, Germany, Italy, and England. It exists in its wild state in most countries of Europe and also in the region of the Caucasus. In Norway, it is found in the lowlands as far north as Drontheim.
਀ഊThe fruit is a firm, fleshy structure derived from the receptacle of the flower (the hip). Apple leaves are broadly oval in shape and are somewhat wooly on the undersides. The flowers in bloom have a rounded appearance. Some apple blossoms are white, but the majority of apple blossoms have stripes or tints of rose, and a few bloom with bright red flowers. The skin color of the fruit range from green to a deep, blackish red, and sizes can be found from hardly larger than a cherry to as big as an orange.
਀ഊHistory:
਀ഊ	So prolific is the apple today, that we tend to overlook its importance to the people in history. Charred remains of apples have been found in prehistoric lake dwellings in Switzerland and Anatolia in 6500 B.C., and the imprint of an apple seed had been found on a Neolithic fossil in England.
਀ഊ	Although it is generally felt that apples originated between the Caspian and Black sea, Waverly Root feels that "the first apples grew not very far from the Baltic…It is so decidedly a northern fruit, that the tree requires a dormant period of at least two months (winter) to restore its strength after one year's crop in order to produce the next: hibernation is not a phenomenon of the warm countries" [1]. he also continues on to say that though they may have started in the colder climates, apples adapted very well and eventually took root in all climates.
਀ഊ	The apple was eaten by the Greeks and Romans as far back as the 7th century B.C. Apicius, noted to have lived during the reign of Tiberius (42B.C. to 37 A.D.), wrote of preserving apples in honey. The writer Juvenal "claimed to be a modest man, contented himself with dining on a plump kid, tenderest of the flock, with more of milk in him than blood, some wild asparagus, 'lordly eggs warm in their wisps of hay together with the hens that laid them,' and a dish of grapes, pears, and apples to end with." [2]
਀ഊ	The illustrious apple was also an important fruit in the areas of Egypt, Babylon, and China. Ramses II planted them in the Nile Delta. The apple found it's way through the trade routes of Byzantium and blended quickly into the menus of many culture. From these cultures the apple traveled through France and "after the Norman Conquest, new varieties of apples and pears from France (were introduced) into British orchards". [3] Following the Battle of Hastings, the Normans introduced cider-making to England. Orchards, in which every seedling tree differed from its neighbor, were planted to guarantee farmers good cider blends. This practice, however, may have impeded the development of grafted varieties in England, while in France, dessert apples remained more popular than cider, which encouraged the use of grafting techniques.
਀ഊApples have migrated along with a diverse array of people and cultures all over the world. Settlers from European countries brought with them the seeds and apples from all of their home countries, and planted orchards all along the Eastern coast. From these orchards the pioneers took seeds and cuttings to start orchards in the west. The Spanish and Portuguese took apples to South America. Many of the Spanish carried apples northward into California. In this century, new apple varieties have been developed and planted all over the world. In fact, Russia was recently the largest producer of apples in the world, but now it appears that China is rapidly taking over this spot today.
਀ഊVarieties of Apples
਀ഊ	"One of the earliest named apples was the 'pearmain' recorded soon after 1200. The 'costard', a very large, good keeping apple, became popular in the 13th century, it was sold in the streets of London by 'costmongers' whose wares later extended to many kinds of fruits and goods". [4]
਀ഊ	"The earliest written reference to English apples has survived in a tenure in Norfolk in the year 1200,requiring that two hundred 'pearmains' and four hogheads of pearmain cider should be paid at Michelmas". [5]  While the original apples were very much like our crabapples of today, small and astringent, with careful grafting techniques and experiments with cross pollination, which came to be mastered in the monasteries, the apple began to evolve into sweeter and more edible varieties. Apples have continued to be improved and those of today no longer resemble their tiny, tart cousins, but the legacy of the cooks of the past have enabled us to experience the pleasures of the 'fruitful rose'.
਀ഊ	"The apple with the longest history dates from this period (Roman) or earlier -the Api, named for the Etruscan horticulturist who developed it." [6]  The api became the apple of the centuries, and is still cultivated under the name 'Lady Apple', except that our palates tend to wither at its sharp and bitter taste. What was prized then is the bane of the modern apple culture.
਀ഊ	When I began this part of the project, I had originally thought I'd seek out some ancient apples for use. Unfortunately, my overseas attempts have been for naught. Shipping costs and agricultural laws are prohibitive. However, I have managed to find several good sources for period or near period (pre 1700's) apples. The apples below are some 'antique' apples, which are still being cultivated in the United States and are available to the authentic cook. They come from several areas. I was most lucky to find two good sources, in Washington State and Michigan. These orchards specialize in 'old' apples. Below are the ones made available to me, and are available at the tasting exhibit today.
਀ഊCalville Blanc D'Hiver:
਀ഊIt grows in mid season. It is a very old European (pre-1600) variety. The medium large fruit are pale green with light red dots on the side that is exposed to the sun. It is aromatic, sweet, spicy, and of the highest dessert quality in the European style. The flesh is tender and juicy. It is said to have more Vitamin C than an orange. It is good for stewing (applesauce) as well.
਀ഊRoxbury Russet:
਀ഊ	It is available in late October. It is one of the oldest named varieties, first grown in Roxbury, MA around 1649. It has greenish gold fruit overlaid with brown. It is one of a group of Russets named because of their brown 'leather' skin. It is crisp with a sweet yellow flesh and keeps well. It can be used for eating and pie.
਀ഊRhode Island Greening:
਀ഊ	It is available in late September. It is one of the antique varieties grown commercially today. It is said that the first seedling was found in 1650 outside a tavern at Green's End near Newport, Rhode Island. It is a green apple with fine-grained flesh. The Rhode Island Greening was one of the first named varieties grown in Maine, being brought, about 1788 to Winthrop from the Old Colony in Massachusetts. It is perhaps the best known of the early American apples. It is a medium, large green, waxy fruit, covering a firm, rich, juicy sub-acid flesh. It is an excellent cooking apple, especially for dessert and jellies. It stores very well. It comes from a long-lived tree that is abundant with fruit every two years and responds well to pruning.
਀ഊRed Gravenstein:
਀ഊ	It is a large apple, not uniform. It is green with red striped skin. It has a finely textured greenish yellow firm flesh, which is crisp, juicy, with a tart, sweet light taste. The tree is very hardy, but is slow to bear, and requires pollination to maintain fruit. Fruit drops when it is ripe. Known for fine flavor, it is unexcelled for cooking and makes wonderful desserts and cider. The fruit keeps until early November. The tree is biennial which can be helped with pruning. This apple begins to bear in the summer, and was carried here from Europe in the 1700's.
਀ഊLady Apple:
਀ഊ	It was established in France in the 1600's. It is a very small apple with a red flush over a greenish- yellow color. It has a flat-round shape. It is a beautiful dessert apple with a crisp white flesh, which is sweet and aromatic. It is predominately used for decorations today. 
਀ഊRambo:
਀ഊ	The Rambo dates back to the late1500's in France. It is a large apple, conical in shape, which was very popular in the colonies. It is lightly ribbed on the body and usually asymmetrical in shape. The pale greenish- yellow skin is flushed with red and is scattered with brown patches. The yellowish flesh is fine grained and firm with a sub-acid, slightly sweet flavor. It is one of the very best for jelly, pie, and drying. The apple is medium to large in size and ripens in August.
਀ഊSnow Apple (or Fameuse):
਀ഊ	It was introduced to the United States via Canada in 1739. However, this variety originated in France in the 1600's. It is one of the oldest varieties, still produced, on record. The flesh is pure white, giving it the name of Snow Apple. It is the probable parent to the MacIntosh. It has a deep crimson skin with tender, juicy, and sweet, pure white flesh. It is a long- lived, hardy tree.
਀ഊThe Acceptance of Apples:
਀ഊ	Though apples were available, it did not mean that they were eaten readily. Unlike their ancestors, medieval and renaissance era people were generally suspicious of all fresh fruits, and often only ate them in a cooked form, since the heat of the fire broke down the offending properties. References to such were made by Sir Thomas Elyot in 1541 when he wrote (Fruits generally are noyfulle to man and do ingender ill humors".[7] In fact, all raw fruit was forbidden to be sold in England during the plague of 1569. In actuality, considering the 'costmonger' would be located amongst the butchers in open-air markets, it's a wonder that more people weren't made sick from cross contamination. So, perhaps it proves that the medieval mans avoidance of fresh fruit during this time period may have been a very wise thing indeed!
਀ഊApple Lore:
਀ഊ"The Trojan War resulted from the Judgment of Paris, when he presented to Aphrodite the apple of discord, which Eris angered at not having been invited to the wedding of Thetis and Peleus, had thrown into the midst of the guests, inscribed 'for the fairest'." [8]
਀ഊ"It was the apple tree which bent its branches low so that the Virgin Mary, too heavy with Jesus to reach the fruit, could pick it; that is why, the story goes, many apple trees droop their branches almost to the ground." [9]
਀ഊAccording to the Prose Edda, "Iduna keeps in a bow the apples which the gods, when they feel old age approaching, have only to taste of to become young again. It is in this manner that they will be kept in renovated youth until Ragnarok".
਀ഊEven the custom of wassailing would not have been born without the illustrious apple tree. For on Christmas Eve, the farmers, family, and friends process to the apple orchards to a chosen tree, where after a recitation praising the harvest is spoken, a bowlful of apple cider is tossed against its trunk to insure for a future bountiful harvest.
਀ഊApples, sweet or sour, large or small, are a part of our lives. Dated back to the prehistoric times, or just to this week, the apple continues to be a worthy source of nutrition in our diet. The ever- present apple truly deserves to be called 'king of all fruits'.
਀ഊBelow, you will find recipes gleaned from our medieval and renaissance  sources. All of these recipes were provided for a testing at an A&S Gathering in the East Kingdom and my comments and redactions are listed as well. But before I list them, I leave you with several quotes I gathered among my studies.
਀ഊ"Bless oh Lord the courage of this Prince and prosper the works in his hands and may this land be filled with apples". Ancient Saxon Lore
਀ഊ"Ate an apfel avore qwain to bed, makes the doctor beg his bread". Devonshire saying
਀ഊ"When the apple is ripe it will fall". Irish proverb
਀ഊ"A word fitly spoken is like apples of gold in pictures of silver". Bible: Proverbs
਀ഊ"Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree". Dr. Martin Luther King, Jr. 
਀ഊSix Receipts:
਀ഊ1) "Cookery and Dining in Ancient Rome" by Apicius: Ed. and Trans. By Joseph Dommers Vehling, Dover Publication,NY.
਀ഊ#22 To preserve fresh figs, apples, plums. pears, and cherries (Ficum recentem, mala, pruna, pira, cerasia ut diu serves).  Select them all very carefully with the stems on and place them in honey so that they do not touch each other. 
ਠ᐀ 䄀瀀椀挀椀甀猀ഊ
਀䴀礀 爀攀搀愀挀琀椀漀渀㨀 䤀 栀愀搀 愀 挀漀瀀椀漀甀猀 愀洀漀甀渀琀 漀昀 䜀漀氀搀攀渀 䈀氀漀猀猀漀洀 栀漀渀攀礀 愀瘀愀椀氀愀戀氀攀 昀爀漀洀 洀礀 洀攀愀搀 洀愀欀椀渀最 愀渀搀 猀攀瘀攀爀愀氀 猀洀愀氀氀 愀瀀瀀氀攀猀 昀爀漀洀 愀 氀漀挀愀氀 瀀椀挀欀椀渀最 攀砀挀甀爀猀椀漀渀 琀漀 愀 䠀甀搀猀漀渀 嘀愀氀氀攀礀 伀爀挀栀愀爀搀⸀ 䤀 眀愀猀栀攀搀 琀栀攀 愀瀀瀀氀攀猀 愀渀搀 搀爀椀攀搀 琀栀攀洀 ⸀ 䤀 昀椀氀氀攀搀 愀 䴀愀猀漀渀 䨀愀爀 栀愀氀昀 眀椀琀栀 琀栀攀 栀漀渀攀礀 愀渀搀 挀愀爀攀昀甀氀氀礀 瀀氀愀挀攀搀 琀栀攀 愀瀀瀀氀攀猀⸀ 䤀 琀栀攀渀 愀搀搀攀搀 琀栀攀 爀攀猀琀 漀昀 琀栀攀 栀漀渀攀礀Ⰰ 愀渀搀 瀀氀愀挀攀 琀栀攀 氀椀搀 漀渀 琀漀瀀⸀ 吀漀 爀攀洀漀瘀攀 愀氀氀 琀爀愀挀攀猀 漀昀 琀栀攀 栀漀渀攀礀 昀爀漀洀 琀栀攀 漀甀琀猀椀搀攀 漀昀 琀栀攀 樀愀爀 愀渀搀 琀漀 瀀爀攀猀猀甀爀攀 猀攀愀氀 椀琀Ⰰ 䤀 瀀氀愀挀攀搀 椀琀 椀渀琀漀 愀 栀漀琀 眀愀琀攀爀 戀愀琀栀⸀ 䤀 爀攀洀漀瘀攀搀 愀渀搀 椀渀瘀攀爀琀攀搀 琀栀攀 樀愀爀 琀漀 洀愀椀渀琀愀椀渀 瀀爀攀猀猀甀爀攀 甀渀琀椀氀 挀漀漀氀攀搀⸀ഊ
਀㈀⸀ 䄀渀 䄀渀漀渀礀洀漀甀猀 䄀渀搀愀氀甀猀椀愀渀 䌀漀漀欀戀漀漀欀 漀昀 琀栀攀 ㄀㌀琀栀 挀攀渀琀甀爀礀㨀 琀爀愀渀猀氀愀琀攀搀 䌀栀愀爀氀攀猀 倀攀爀爀礀Ⰰ 琀愀欀攀渀 昀爀漀洀 䌀愀爀椀愀搀漀挀✀猀 䴀椀猀挀攀氀氀愀渀礀ഊ
਀ഊTuffahiyya, A Dish Made With Apples, 
਀ഊTake meat as mentioned in the recipe for safarjaliyya and prepare the same way; then add tart apples, peeled and cleaned, as many as needed… and when you take it to the hearthstone, put in a little sugar, and cut with musk and camphor dissolved in good rosewater. The acidity is most efficacious in lightening and strengthening the heart and it can be made with the flesh of birds, such as fat hens or young squabs of the domestic dove or stove-dove and then it will be finer and better.
਀ഊMy redaction: This was my greatest challenge of the recipes in this list. I had to search out musk and camphor in the Asian and Pakistani food markets. As I live in an area without such, I explored the NYC and NJ areas for what I needed and came up short. So I searched the Internet for them and succeeded. I chose lamb to complete this recipe ( a personal and household preference. After cutting the lamb into pieces, I added it to an iron pot with two cup of water with the spices. I simmered it until tender. I removed it from the pot and placed it into an earthenware vessel. I then added sugar, musk, camphor, apples, and rosewater  to the lamb mixture. I covered it and placed it in my oven on a baking stone (preheated to 350 degrees), which I use for baking bread and set the temperature to 300 degrees. I then allowed it to bake for 30 minutes like this.
਀ഊ3. Menagier De Paris, (1300)
਀ഊRissoulles a jou de poisson
਀ഊ	Item, au commun l'en les fait de figues,roisinsmpommes,hastees,et noix pelees pour contrefaire le pignolat, et poudldre d'espices. Et soit la paste tres bien ensaffrence,puis soient frites en huille,S'il y convient lieure, amidon lie et ris aussi.
਀ഊI found this recipe in "Early French Cooking": D. Eleanor Scully and Terence Scully; The University of Michigan Press, Ann Arbor, Michigan, 1985. Page 278
਀ഊ"Fruit Rissoles: A variety of rissole- a preparation of which Mengier seems exceptionally fond-makes use of what is basically a fruit filling".
਀ഊMy redaction: Apples peeled, sliced and placed in a pot. Figs chopped and added to the apples. 1/2 cup of warm water added with one cup of white wine, cooked until soft. In a dry bowl, spices mixed with sugar. I used cinnamon, ginger, cloves, cardamon, and mace. Add to fruit mixture. Stir in nuts, I used peeled almonds.
਀ഊRissoles- 1/2 cup of warm water, 3 tbsp. Olive oil, 1/2 tsp of salt and a pinch of saffron mixed together. Stir in 11/2 cups of flour gradually. Turn out onto a floured surface and knead until smooth. Cover with a damp cloth and wait 1/2 hour. Roll out dough to about the thickness of a dime. Cut into rounds (or squares) Fill with fruit mixture, and seal edges with water and flour. Cook rissoles first briefly in boiling water, take out, blot and place in oil to fry. They rise to the top. Remove and drain.
਀ഊ
਀㐀⸀ 䔀椀渀 䈀甀挀栀 瘀漀渀 最甀琀攀爀 猀瀀椀猀攀ഊ
਀䔀椀渀 愀瀀昀攀氀洀甀猀 ⠀䄀渀 愀瀀瀀氀攀 瀀甀爀攀攀⤀ഊWilt du machen ein apfelmus. so nim schöne epfele und schele sie. und snide sie in ein kalt wazzer. und süde sie in einem hafen. und menge sie mit wine und mit smaltze und ze slahe eyer mit wiz und mit al. und tu daz dor zu. und daz ist gar ein gut fülle. und versaltz niht.
਀䠀漀眀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 愀渀 愀瀀瀀氀攀 瀀甀爀攀攀⸀ 匀漀 琀愀欀攀 昀椀渀攀 愀瀀瀀氀攀猀 愀渀搀 猀欀椀渀 琀栀攀洀⸀ 䄀渀搀 挀甀琀 琀栀攀洀 椀渀 愀 挀漀氀搀 眀愀琀攀爀⸀ 䄀渀搀 戀漀椀氀 琀栀攀洀 椀渀 愀 瀀漀琀⸀ 䄀渀搀 洀椀砀 琀栀攀洀 眀椀琀栀 眀椀渀攀 愀渀搀 眀椀琀栀 昀愀琀 愀渀搀 愀氀猀漀 戀攀愀琀 攀最最猀 眀椀琀栀 眀栀椀琀攀 愀渀搀 眀椀琀栀 愀氀氀⸀ 䄀渀搀 搀漀 琀栀愀琀 琀栀攀爀攀琀漀⸀ 䄀渀搀 琀栀愀琀 椀猀 愀 瘀攀爀礀 最漀漀搀 昀椀氀氀椀渀最⸀ 䄀渀搀 搀漀 渀漀琀 漀瘀攀爀猀愀氀琀⸀ऀഊ
਀䴀礀 爀攀搀愀挀琀椀漀渀㨀 䤀 甀猀攀搀 䜀爀攀攀渀椀渀最 愀瀀瀀氀攀猀 愀渀搀 挀甀琀 琀栀攀洀 椀渀 挀漀氀搀 眀愀琀攀爀⸀ 䤀 愀猀猀甀洀攀搀 琀栀椀猀 眀愀猀 搀漀渀攀 琀漀 瀀爀攀瘀攀渀琀 戀爀漀眀渀椀渀最⸀ 䤀 戀爀漀甀最栀琀 琀栀攀 愀瀀瀀氀攀猀 甀瀀 琀漀 愀 戀漀椀氀 愀渀搀 琀栀攀渀 氀漀眀攀爀攀搀 琀栀攀 昀氀愀洀攀 琀漀 愀 猀椀洀洀攀爀 琀漀 愀瘀漀椀搀 戀甀爀渀椀渀最⸀ 䤀 愀搀搀攀搀 爀攀搀 眀椀渀攀 琀漀 洀愀欀攀 琀栀攀 昀椀渀愀氀 挀漀氀漀爀 愀 戀椀琀 爀漀猀礀Ⰰ 愀渀搀 戀甀琀琀攀爀 愀猀 洀礀 昀愀琀⸀ 䤀 瀀爀攀昀攀爀 渀漀琀 琀漀 甀猀攀 氀愀爀搀 甀渀氀攀猀猀 椀琀 椀猀 爀攀焀甀攀猀琀攀搀⸀ 䄀猀 琀栀攀 攀最最猀 猀愀椀搀 眀栀椀琀攀 愀渀搀 眀椀琀栀愀氀Ⰰ 䤀 爀攀愀猀漀渀攀搀 琀栀愀琀 琀栀椀猀 眀愀猀 琀栀攀 攀渀琀椀爀攀 攀最最Ⰰ 甀渀猀攀瀀愀爀愀琀攀搀⸀ 䤀 愀搀搀攀搀 琀栀攀猀攀 琀漀 琀栀攀 洀椀砀琀甀爀攀 最爀愀搀甀愀氀氀礀 琀漀 瀀爀攀瘀攀渀琀 琀栀攀 攀最最猀 昀爀漀洀 挀漀漀欀椀渀最⸀ ഊ
਀㔀⸀ 䄀渀挀椀攀渀琀 䌀漀漀欀攀爀礀 ⠀㄀㌀㠀㄀⤀ഊ
਀䘀漀爀 琀漀 洀愀欀攀 吀愀爀琀礀猀 椀渀 䄀瀀瀀氀攀猀㨀 吀愀欀 最漀搀攀 愀瀀瀀氀礀猀 ☀ 最漀搀攀 猀瀀礀挀椀猀 ☀昀椀最甀攀猀 ☀ 爀攀礀猀漀甀渀猀 ☀ 瀀爀攀礀猀Ⰰ ☀搀漀 眀愀渀 瀀攀礀 愀爀渀 眀攀氀 礀戀爀愀礀搀 挀漀氀漀甀爀 眀礀瀀 匀愀昀爀漀甀渀 眀攀氀 ☀ 搀漀 礀琀 椀渀 愀 漀昀礀渀 ☀ 搀漀 礀琀 昀漀爀琀栀 琀漀 戀愀欀攀 眀攀氀⸀ഊ
਀䴀礀 爀攀搀愀挀琀椀漀渀㨀 䌀栀漀瀀 甀瀀 愀瀀瀀氀攀猀Ⰰ 昀椀最猀Ⰰ 爀愀椀猀椀渀猀Ⰰ 愀渀搀 瀀攀愀爀猀⸀ 䄀搀搀 猀瀀椀挀攀猀 ⠀挀椀渀渀愀洀漀渀Ⰰ 洀愀挀攀Ⰰ 挀氀漀瘀攀猀Ⰰ 愀渀搀 猀愀昀昀爀漀渀⤀⸀ 倀甀琀 琀栀椀猀 椀渀爀漀 愀 瀀椀攀 挀爀甀猀琀 愀渀搀 戀愀欀攀 甀渀琀椀氀 最漀氀搀攀渀⸀ഊ
਀㘀⸀ 吀眀漀 䘀椀昀琀攀攀渀琀栀 䌀攀渀琀甀爀礀 䌀漀漀欀戀漀漀欀猀 ⠀㄀㐀㌀　ⴀ㄀㐀㔀　⤀ഊ
਀䄀瀀瀀氀攀 䴀漀礀氀攀⸀ⴀⴀ一礀洀 刀礀猀Ⰰ 愀渀 戀爀愀礀 栀攀洀 眀礀氀Ⰰ ☀ 琀攀洀瀀攀爀 栀攀洀 眀椀琀栀 䄀氀洀愀甀渀搀攀 洀礀氀欀攀Ⰰ ☀ 戀漀礀氀攀 椀琀㬀 ☀ 琀愀欀攀 䄀瀀瀀氀礀猀Ⰰ ☀ 瀀愀爀攀 栀攀洀Ⰰ 愀渀 猀洀愀氀 猀挀爀攀搀攀 栀攀洀 椀渀 洀漀猀猀攀氀氀礀猀㬀⃻Ā爀漀眀 漀渀 猀甀最爀攀 礀ⴀ渀漀眀Ⰰ ☀ 挀漀氀漀甀爀攀 椀琀 眀椀琀栀 匀愀昀爀漀甀渀Ⰰ ☀ 挀愀猀琀攀⃻Ā攀爀ⴀ琀漀 最漀搀攀 瀀漀甀搀攀爀Ⰰ ☀ 猀攀爀甀攀 昀漀爀琀栀ഊ
਀䴀礀 爀攀搀愀挀琀椀漀渀㨀 吀愀欀攀 爀椀挀攀 Ⰰ 最爀椀渀搀 愀渀搀 愀搀搀 愀氀洀漀渀搀 洀椀氀欀Ⰰ 戀漀椀氀⸀ 吀愀欀攀 瀀愀爀攀搀 愀瀀瀀氀攀猀 愀渀搀 挀甀琀 琀栀攀洀 椀渀琀漀 挀甀戀攀猀⸀ 䄀搀搀 猀甀最愀爀Ⰰ 猀愀昀昀爀漀渀Ⰰ 愀渀搀 猀瀀椀挀攀猀⸀ ⠀䌀椀渀渀愀洀漀渀Ⰰ 挀氀漀瘀攀猀Ⰰ 洀愀挀攀⤀Ⰰ 匀椀洀洀攀爀 甀渀琀椀氀 搀漀渀攀⸀ഊ
਀ഊAll in all, I found this project to be most engrossing and I look forward to continuing it with other fruits.
਀ഊLady Andrea MacIntyre, A.S. XXXV
਀ഊ** FINIS**
਀ഊFootnotes
਀嬀㄀崀 倀愀最攀 㜀Ⰰ ∀䘀漀漀搀∀⸀ 圀愀瘀攀爀氀礀 刀漀漀琀Ⰰ 匀椀洀漀渀 愀渀搀 匀挀栀甀猀琀攀爀Ⰰ 一夀Ⰰ ㄀㤀㠀　ഊ[2] Quoted Ghalioungui, in Darby et al. II 236. Found in "Food in History", Reay Tannahill, Crown Trade Paperbacks, NY 1988.
਀嬀㌀崀 倀愀最攀 ㌀㌀⸀ ∀吀栀攀 䄀爀琀 漀昀 䐀椀渀椀渀最ⴀ 䄀 䠀椀猀琀漀爀礀 漀昀 䌀漀漀欀椀渀最 ☀ 䔀愀琀椀渀最∀Ⰰ 匀愀爀愀 倀愀猀琀漀渀ⴀ圀椀氀氀椀愀洀猀⸀ 一愀琀椀漀渀愀氀 吀爀甀猀琀 䔀渀琀攀爀瀀爀椀猀攀 䰀椀洀椀琀攀搀Ⰰ 䰀漀渀搀漀渀 ㄀㤀㤀㌀⸀ഊ[4] Ibid, page 33.
਀嬀㔀崀 倀愀最攀 ㄀㔀Ⰰ ∀匀攀瘀攀渀 䠀甀渀搀爀攀搀 夀攀愀爀猀 漀昀 䔀渀最氀椀猀栀 䌀漀漀欀椀渀最∀Ⰰ 䴀愀砀椀渀攀 䴀挀䬀攀渀搀爀礀Ⰰ 䔀砀攀琀攀爀 䈀漀漀欀猀Ⰰ 一夀Ⰰ ㄀㤀㜀㌀⸀ഊ[6] Page 8, "Food". Waverly Root, Simon and Schuster, NY, 1980
਀嬀㜀崀 倀愀最攀 ㄀　㈀⸀ ∀吀栀攀 䄀爀琀 漀昀 䐀椀渀椀渀最ⴀ 䄀 䠀椀猀琀漀爀礀 漀昀 䌀漀漀欀椀渀最 ☀ 䔀愀琀椀渀最∀Ⰰ 匀愀爀愀 倀愀猀琀漀渀ⴀ圀椀氀氀椀愀洀猀⸀ 一愀琀椀漀渀愀氀 吀爀甀猀琀 䔀渀琀攀爀瀀爀椀猀攀 䰀椀洀椀琀攀搀Ⰰ 䰀漀渀搀漀渀 ㄀㤀㤀㌀⸀ഊ[8] Page 10, "Food". Waverly Root, Simon and Schuster, NY, 1980
਀嬀㤀崀 倀愀最攀 ㄀　Ⰰ ∀䘀漀漀搀∀⸀ 圀愀瘀攀爀氀礀 刀漀漀琀Ⰰ 匀椀洀漀渀 愀渀搀 匀挀栀甀猀琀攀爀Ⰰ 一夀Ⰰ ㄀㤀㠀　ഊ[10] "Wild Apples" from the Atlantic Monthly printing of November,1892.
਀ഊ
਀䈀椀戀氀椀漀最爀愀瀀栀礀ഊ
਀∀吀愀欀攀 愀 吀栀漀甀猀愀渀搀 䔀最最猀 漀爀 䴀漀爀攀㨀 䄀 吀爀愀渀猀氀愀琀椀漀渀 漀昀 䴀攀搀椀攀瘀愀氀 刀攀挀椀瀀攀猀 昀爀漀洀 䠀愀爀氀攀椀愀渀 䴀猀⸀ ㈀㜀㤀Ⰰ 䠀愀爀氀攀椀愀渀 䴀猀⸀ 㐀　㄀㘀Ⰰ 愀渀搀 䔀砀琀爀愀挀琀猀 漀昀 䄀猀栀洀漀氀攀 䴀猀⸀ ㄀㐀㌀㤀Ⰰ 䰀愀甀搀 䴀猀⸀ ⠀嘀漀氀甀洀攀猀 ㄀ 愀渀搀 ㈀⤀∀ 戀礀 䌀椀渀搀礀 刀攀渀昀爀漀眀ഊISBN: 0962859842
਀ഊ"Ein buch von guter spise" by Melitta Weiss Adamson
਀ഊ"Curye on Inglysch" ed. Constance Hieatt and Sharon Butler ISBN: 0197224091
਀ഊ Secondary Sources -
਀ഊ"Fast and Feast: Food in Medieval Society" by Bridget Ann Henisch  ISBN: 027100424X
਀ഊ"Feast: A History of Grand Eating" by Roy Strong  ISBN: 0151007586
਀ഊ"Pleyn Delit: Medieval Cookery for Modern Cooks" by Constance Hieatt  ISBN: 0802076327
਀ഊ"Seven Centuries of English Cooking: A Collection of Recipes" by Maxime de la Falaise  ISBN: 0802132960
਀ഊ"Apicius: Cookery and Dining in Imperial Rome" by Apicius, ed. Joseph Dommers Vehling ISBN: 0486235637
਀ഊ"A Taste of History: 10,000 Years of Food in Britain" by Maggie Black ISBN: 0714117889
਀ഊ"Early French Cookery: Sources, History, Original Recipes and Modern Adaptations" by D. Eleanor Scully and Terence Scully ISBN: 0472088777
਀ഊ"A Medieval Home Companion: Housekeeping in the Fourteenth Century" ed. Tania Bayard
਀䤀匀䈀一㨀 　　㘀　㤀㈀㄀㠀㈀堀ഊ
਀∀吀栀攀 䄀爀琀 漀昀 䐀椀渀椀渀最㨀 䄀 䠀椀猀琀漀爀礀 漀昀 䌀漀漀欀椀渀最 ☀ 䔀愀琀椀渀最∀ 戀礀 匀愀爀愀 倀愀猀琀漀渀ⴀ圀椀氀氀椀愀洀猀 䤀匀䈀一㨀 　㠀㄀　㤀㄀㤀㐀　　ഊ
਀∀䘀漀漀搀 愀渀搀 䔀愀琀椀渀最 椀渀 䴀攀搀椀攀瘀愀氀 䔀甀爀漀瀀攀∀ 攀搀⸀ 䴀愀爀琀栀愀 䌀愀爀氀椀渀 愀渀搀 䨀漀攀氀 吀⸀ 刀漀猀攀渀琀栀愀氀 䤀匀䈀一㨀 ㄀㠀㔀㈀㠀㔀㄀㐀㠀㄀ഊ
਀∀䄀氀氀 䴀愀渀渀攀爀猀 漀昀 䘀漀漀搀㨀 䔀愀琀椀渀最 愀渀搀 吀愀猀琀攀 椀渀 䔀渀最氀愀渀搀 愀渀搀 䘀爀愀渀挀攀 昀爀漀洀 琀栀攀 䴀椀搀搀氀攀 䄀最攀猀 琀漀 琀栀攀 倀爀攀猀攀渀琀∀ 戀礀 匀琀攀瀀栀攀渀 䴀攀渀渀攀氀氀  䤀匀䈀一㨀 　㈀㔀㈀　㘀㐀㤀　㤀 ഊ
਀∀䄀 䴀椀猀挀攀氀氀愀渀礀∀ 戀礀 䌀愀爀椀愀搀漀挀 愀渀搀 䔀氀椀稀愀戀攀琀栀ഊ
਀∀䄀渀琀椀焀甀攀 䄀瀀瀀氀攀 吀爀攀攀猀∀⸀ 伀氀搀 䠀漀甀猀攀 䨀漀甀爀渀愀氀⸀ 䬀甀渀猀琀Ⰰ 匀⸀䜀⸀ ㄀㤀㤀㄀⸀ ㄀㤀⠀㘀⤀㨀㄀㘀ഊ
਀∀吀栀攀 䈀漀漀欀 漀昀 䄀瀀瀀氀攀猀∀Ⰰ 䴀漀爀最愀渀Ⰰ 䨀 愀渀搀 䄀⸀ 刀椀挀栀愀爀搀猀⸀  䔀戀甀爀礀 倀爀攀猀猀 䰀吀䐀Ⰰ 刀愀渀搀漀洀 䠀漀甀猀攀Ⰰ 䰀漀渀搀漀渀Ⰰ ㄀㤀㤀㐀⸀ഊ
਀∀䤀渀 倀爀愀椀猀攀 漀昀 䄀瀀瀀氀攀猀㨀 䄀 䠀愀爀瘀攀猀琀 漀昀 䠀椀猀琀漀爀礀Ⰰ 䠀漀爀琀椀挀甀氀琀甀爀攀Ⰰ ☀ 刀攀挀椀瀀攀猀∀Ⰰ 刀漀猀攀渀猀琀攀椀渀Ⰰ 䴀愀爀欀Ⰰ 䰀愀爀欀 䈀漀漀欀猀Ⰰ 一⸀䌀⸀ ㄀㤀㤀㘀⸀ഊ
਀∀䘀漀漀搀Ⰰ 䄀渀 䄀甀琀栀漀爀椀琀愀琀椀瘀攀 愀渀搀 嘀椀猀甀愀氀 䠀椀猀琀漀爀礀 愀渀搀 䐀椀挀琀椀漀渀愀爀礀 漀昀 琀栀攀 䘀漀漀搀猀 漀昀 琀栀攀 圀漀爀氀搀∀Ⰰ 刀漀漀琀Ⰰ 圀愀瘀攀爀氀礀Ⰰ 匀椀洀漀渀 愀渀搀 匀挀栀甀猀琀攀爀Ⰰ 一攀眀 夀漀爀欀Ⰰ ㄀㤀㠀　ഊ
਀∀䄀瀀瀀氀攀猀∀Ⰰ 圀礀渀渀攀Ⰰ 倀⸀ 䠀愀眀琀栀漀爀渀 䈀漀漀欀猀Ⰰ 䤀渀挀Ⰰ 一夀Ⰰ 一夀 ㄀㤀㜀㔀⸀ഊ
਀ⴀⴀⴀⴀⴀⴀഊCopyright 2006 by Denise Wolff, 48 Winnebago Road, Putnam Valley, NY 10579. <scadian at hotmail.com>. Permission is granted for republication in SCA-related publications, provided the author is credited and receives a copy.
਀ഊIf this article is reprinted in a publication, I would appreciate a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.
਀ഊ<the end>
਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ䠀猀琀ⴀ唀ⴀ漀ⴀ䄀瀀氀攀猀ⴀ愀爀琀ऀ倀愀最攀 㤀 漀昀 㤀ഊ
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