apples-cinn-msg - 7/24/11
Period recipes which include both apples and cinnamon.
NOTE: See also the files: apples-msg, crabapples-msg, Hst-U-o-Aples-art, fruits-msg, cinnamon-msg, Cinnamon-Vari-art, fruit-pies-msg, Period-Fruit-art.
************************************************************************
NOTICE -
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
************************************************************************
Date: Sun, 05 Jun 2011 10:23:56 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] A question of philosophy
On Jun 5, 2011, at 4:55 AM, Claire Clarke wrote:. snipped
<<< But having, as I said, gone back to look at several mediaeval (English) recipes for apple fritters, I haven't seen any with cinnamon in them (a couple with pepper, which is interesting). So I'm guessing the 'apples go with cinnamon' connection which seems so automatic to us, hadn't been made in the 15th century. >>>
Or one could mention it casually and let the librarian research it.
Here are a few recipes with apples and cinnamon. I'll check for
earlier recipes later. There's a connection of apples with saffron too.
A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website
To make pyes of grene apples. Take your apples and pare them cleane
and core them as ye wyll a Quince, then make youre coffyn after this
maner, take a lyttle fayre water and half a dyche of butter and a
little Saffron, and sette all this upon a chafyngdyshe tyll it be
hoate then temper your flower with this sayd licuor, and the whyte of
two egges and also make your coffyn and ceason your apples with
Sinemone, Gynger and Suger ynoughe. Then putte them into your coffin
and laye halfe a dyshe of butter above the mand so close your coffin,
and so bake them.
The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital
General Collection
French-Style Apple Tart. Cook whatever apples you want, whether in
water or in must syrup, whether in a baking dish in the oven or under
the coals; then get pinenuts that have soaked a night in water, and
are not rancid, grind them up with the apples; get a lot of sugar, a
little cinnamon, a little ginger, a little saffron and a beaker of
ground and strained pike eggs, and mix and strain everything with
rosewater or some other water; then make a dough of sugar, flour, oil,
water and salt, mix them together to make the dough, spread it over
the bottom of a low pan, and put the mixture in so that it is no more
than a finger deep; cook it in the oven or on the fire as is directed
for the other tortes; when almost cooked, get wafers, crumble them
over the Tart -those wafers should be made with good sugar; when
cooked, garnish with sugar and rosewater.
A Book of Cookrye
(England, 1591)indexed at medievalcookery.
Tartes of Apples with covers. Mince your Apples very small, season
them with Sugar, sinamon & ginger, and laye thereon a faire cover, and
dresse your cover when it is halfe baked with Rosewater and Sugar.
Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website
177 To make an apple tart. Take apples, peel them and grate them with
a grater, afterwards fry them in fat. Then put in it as much grated
cheese as apples, some ground cloves, a little ginger and cinnamon,
two eggs. Stir it together well. Then prepare the dough as for a flat
cake, put a small piece of fat into it so that it does not rise, and
from above and below, weak heat. Let it bake slowly.
and from EEBO and 17th century
To make Fritters.
Make your Batter with Ale, and Eggs, and Yest, season it with Milk,
Cloves, Mace, Cinnamon, Nutmeg, and Salt, cut your Apples like Beanes,
then put your Apples and Butter together, fry them in boyling Lard,
strew on Sugar, and serve them.
from
A choice manual of rare and select secrets in physick and chyrurgery
collected and practised by the Right Honorable, the Countesse of Kent,
late deceased ; as also most exquisite ways of preserving, conserving,
candying, &c. ; published by W.I., Gent.
Kent, Elizabeth Grey, Countess of, 1581-1651., W. J. 1653.
Johnnae
Date: Sun, 5 Jun 2011 07:47:22 -0700 (PDT)
From: wheezul at canby.com
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] A question of philosophy
While cinnamon and sugar used in apple fritters is documented in German
recipes within the SCA period, I don't know if you are trying to go by a
narrower definition for your group. Usually SCA groups are pretty
free-form with a multiple of range of time periods represented in a single
camp, so unless there was an understanding about limiting documentary
sources, I'd tend to have a pretty liberal interpretation.
But ultimately, I personally would have given my guest whatever was
requested, documented or not, in the name of noble hospitality.
Katherine
<the end>