apples-msg - 11/23/16

Period apples and apple recipes.

NOTE: See also these files: fruits-msg, fruit-citrus-msg, fruit-melons-msg, fruit-pears-msg, fruit-quinces-msg, Hst-U-o-Aples-art, desserts-msg, crabapples-msg.

************************************************************************
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
************************************************************************

From: storm at hlafdig.stonemarche.ORG (Arastorm the Golden)
Date: 23 Oct 91 16:01:04 GMT

        We planted a "period apple tree" several years ago in a flush
of agrarian authenticity. It is producing now. In my opinion the
Gilliflour (which can be traced back to 1600, and was brought to 
this country by T. Jefferson) is no where near as good as...
         We live in apple country. A local farm grows 52 variety of
apples and I have tasted more than half of them. My favorite apples
(depending on use) include Cortlands, Northern Spys, McCoons, 
Granny Smiths and Red Delicious. It does not include Gillyflours.
The flavor is mild, too sweet, and the pulp is mushy. 
        Sometimes paintings show period fruits. Oranges used to be
half white membrane. According to National Geographic, beets were
solely a leaf crop until the last century. Carrots were also small
enough so that we should really not serve anything but "baby carrots"
at events.
        Remember, the reason that venison was prized was because the
herds were protected, and beef cattle were worked. Food ain't what it once
was, and for this we should be intensley grateful for the hard work
and dilligence of our ancestors.
        By the Way- has anyone got a source for the appropriate pine bark
to grind up and put in one's pease bread?   Arastorm


From: David.Calafrancesco at drakkar.mhv.net (David Calafrancesco)
Date: 22 Apr 97 23:30:58 -0500

      Title: Appulmoy
 Categories: 14th cent., Fruit
      Yield: 50 servings
 
     30 c  Apples                          1 1/2 c  Flour, rice
     24 c  Water                           1 1/2 c  Honey
      4 c  Almond milk                         3 ts Salt
     18 ea Saffron, threads              

- --------------------------------POWDER FORT--------------------------------
    3/4 ts Pepper                              3 ts Cinnamon
      3 ts Ginger                              3 ts Cloves
 
    "Curye on Inglysch," edited by Constance B. Hieatt and Sharon Butler.
     Oxford University Press, 1985. pg.116 #81, from "Forme of Cury."
  
    Appulmoy. Take apples and seep hem in water; drawe hem thurgh a
  straynour. Take almaunde mylke and hony and flour of rys, safroun and
  powdour fort and salt, seep it stondyng.
  
    Redaction by Oksana Goncharova:
  
    Appulmoy. Take apples and boil them in water; draw them through a
  strainer. Take almond milk and honey and flour of rice, saffron and powder
  fort and salt, and boil it standing.
  
    Redaction instructions:
  
    Peel and chop apples. Cook the apples in water until tender. Drain the
  excess water. Add almond milk ( to make almond milk ; take blanched
  almonds and chop them up in a mini chopper or food processor. Take the
  chopped almonds and put them in a blender, using liquify,
   and mix water in a little at a time. I use a ratio of about 1/8 th cup of
  almond to about 1 cup of water.) Add crushed saffron (take some of the
  almond milk and crush the threads of saffron in a morter and pestle, with
  the milk.) Add rice flour, honey, salt and powder fort. Simmer over low
  heat, stirring frequently, until mixture has thickened.
    This recipe can be made more spicy by adding more of the powder fort, if
  you like, my husband enjoys that, I have weaker tongue tolerance.
    This recipe takes about 15 min. to make a 3 cup batch (8) servings.
- -----
Haraldr Bassi, Frosted Hills, East
haraldr at drakkar.mhv.net
 

Date: Mon, 13 Oct 1997 11:39:13 -0400 (EDT)
From: LrdRas at aol.com
Subject: Re: SC - apples

<< Anyone have any period apple treats that I can make up for the fighters
 >to take to "Not Necessarily Pointless War" this weekend?  >>

How about Apple Moyle? It is basically a type of rice pudding with apples in
it. The recipe is in "Two Fifteenth Century Cookery Books".

Ras


Date: Tue, 14 Oct 1997 01:37:16 -0400
From: marilyn traber <margali at 99main.com>
Subject: Re: SC - apples

LrdRas at aol.com wrote:
> << or, depending on ingredient proportion and emphasis, applesauce
>  thickened with rice flour, and sometimes eggs.  >>
>
> This is in fact the version I use. Basically it's a baked custard with
> lots of apple sauce
>
> Ras

Take a large can of pears in syrup, drain and reserve the heavy syrup.
Give the pears a whirl in a blender, adding just enough juice to make it
pearsauce. Use in place of the pumpkin in a pie recipe. Pour a puddle of
whole cream on the surface when it is about half done.

margali


Date: Wed, 22 Oct 1997 16:07:06 -0400 (EDT)
From: Philip E Cutone <flip+ at andrew.cmu.edu>
Subject: Re: SC - Honey Apples

Steve Geppert <emster at alaska.net> writes:
> Looking for something to do with a bag of "older" apples I had on the
...
> I couldn't seem to find anything similar. Is this something that could
> be period?  It would be a great traveling dish as it can be served

Well, The Domestroi has a listing for "Kirzamin apples" (not sure of
the first word) which was simply apples (whole) put in a container with
honey on them until the apples became soft (i think... i'm going from
memory here) There were almost certainly some acetic fermentaion that
went on inside the apples before th osmatic pressure of the honey made
a preserved fruit.... so we have apples, honey, and most likely
vineger... but no cooking...  There were several other recipies for
cooking fruit with the addition of honey... i'll try to remember and
look to see if vinegar was used in any of them..

In Service to the People of the Society,
Filip of the Marche


Date: Wed, 19 Nov 1997 18:49:46 EST
From: melc2newton at juno.com (Michael P Newton)
Subject: Re: SC - Honey Apples

On Wed, 22 Oct 1997 10:00:44 -0800 Steve Geppert <emster at alaska.net> writes:
>Looking for something to do with a bag of "older" apples I had on the
>counter, I stumbled on a Honey Apple recipe in my Joy of Cooking.  The
>recipe is simply honey, vinegar brought to a boil.  The apples are pared
>and thinly sliced and dropped into the mixture and removed when
>transparent.  As my medieval cooking library is in its birthing stages,
>I couldn't seem to find anything similar. Is this something that could
>be period?  It would be a great traveling dish as it can be served
>chilled or hot.  It was also a hit with my children, none left on the
>table after dinner!
>
>Lady Clare
>(settling in for the long Alaskan winter, snow on the ground already!)

I know I'm answering an old message, but I was clearing out my inbox and
this reminded me of a couple of recipes I came across in _The Domostroi_.

Kuzmin apples. Take whole apples, not bruised, nor wormeated. Place them
on racks, one layer per rack. Pile the racks on top of one another, then
pour three measures of honey syrup over all.

Ripe Apples and quinces. Put ripe apples and quinces which are clean and
unbruised in crates inside small buckets, five quinces per apple. arrange
them with your hands. Pour four measures of honey syrup over them. When
you cover the bucket, leave space for a funnel so that air can escape as
the mixture ferments.

I have no idea if this is anywhere close to what Lady Clare was looking
for, but there it is.
Lady Beatrix of Tanet


Date: Mon, 15 Dec 1997 11:15:16 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - Grape juice inquiry

>Now, would somebody give me a comercial source for apples that are a period
>type, grown without pesticides or commercial fertilizer.

There is a firm called AppleSource--I don't know if they are on the web
yet. They sell a wide variety of apples, including, I am fairly sure, some
of the period ones, by mail.

Alternatively you can get trees from quite a lot of nurseries--you will
find an article on that subject in the _Miscellany_. My problem is that I
keep moving, and leaving my trees behind. Hopefully, since things grow fast
here, I will at least get to enjoy the greengage plum I planted when we
moved.

David/Cariadoc


Date: Fri, 16 Jan 1998 11:04:12 EST
From: LrdRas <LrdRas at aol.com>
Subject: SC - Apples

liontamr at ptd.net writes:

<< Small, round, red and hard (not to mention hardy).  Less sweet (see large
 amounts of sugar added to them for preservation). As for substitutes, I'd go
 for the bags of cooking macs, ida reds or some such, which are smaller, have
 better flavor than the enormous ones, and more closely mimic a period sized
 apple.  >>

Pippins are the fruit grown from an apple tree grown from an apple seed as
opposed to those grown from sports or other grafted stock.  They are, indeed,
smaller and less sweet than most currently available commercial so-called
apples.

I would suggest adding to your list of varieties that might be tried
Northern Spyes or, if possible, crab apples specifically grown for juice if you want to come closest to a period-like flavor.  Almost all commercial varieties of apple have been bred to make the taste less complex, less acidic, sweeter
and unobjectionable to the majority of people, thereby producing insipid,
flavorless ghosts of good tasting apples.  And there are varieties of apples
still grown now that were grown during the middle ages.  These would of course
be the best to use and though not generally found for sale commercially are
readily available as saplings from some specialty plant growers.

If buying commercially, most reputable supermarkets will allow you to taste
test your apple before buying it.  Look for a balance between acid and sweet,
tangy, pineapple, strawberry, clove taste with a complex variety of flavors
underneath, crispness, refreshing and lingering finish.

If you have a piece of land and web access, a search engine of apple should
get you started in your search for period apple trees. :-)

Ras


Date: 16 Jan 1998 08:35:01 -0800
From: "Marisa Herzog" <marisa_herzog at macmail.ucsc.edu>
Subject: Re: SC - Fruits

<snip>- I read or was told by someone (wish I could remember) that Pippins
referred to a specific type of apple which is no longer available. Anyone
know if this is true? If so, what is the best <snip>

I am not sure about the rest, but Pippins are still sometimes available in the
grocery store, tho they seem to be being pushed out by Fujis and Braeburns
that are bigger.
- -brid


Date: Fri, 16 Jan 1998 20:15:04 -0500
From: Margritte <margritt at mindspring.com>
Subject: SC - A Paste of Pippins

Consider the following two recipes:

To make Paste of Pippins, the Geneva fashion, some with leaves, some like
Plums, with stalks and stones in them.
Take your Pippins, and pare them and cut them in quarters: then boil them
in faire water till they be tender; then straine them and dry the pulp upon
a chafindish of coales: then weigh it, and take as much sugar as it
weigheth, and boile it to Manus Christi, and put them together: then
fashion them upon a Pieplate and put it into an Oven being very sleightly
heat: the next Morning you may turne it, and put them off the plates upon
sheets of Paper upon a hurdle, and so put them in an Oven of like heat, and
there let them remain foure or five dayes, puting every day a Chafindish of
coales into the Oven: and when they be thorow dry you may box them, and
keepe them all the yeare.
A Closet for Ladies and Gentlewomen or The Art of preserving, conserving
and candying, printed for Arthur Johnson, 1608.

To make Paste of Pippins like leaves, and some like Plums, with their
stones, and Stalks in them.
Take Pippins pared and cored, and cut in pieces, and boiled tender, so
strain them, and take as much Sugar as the Pulp doth weigh, and boil it to
a Candy height with as much Rose-water and fair water as will melt it, then
put the pulp into the hot sugar, and let it boil until it be as thick as
Marmalet, then fashion it on a Pyeplate, like Oaken leaves, and some like
half Plums, the next day close the half Plums together; and if you please
you may put the stones and stalks in them, and dry them in an Oven, and if
you will have them look green, make the paste with Pippins are green, and
if you would have them look red, put a little Conserves of Barberries in
the Paste, and if you will keep any of it all the year, you must make it as
thin as Tart stuff, and put it into Gallipots.

A Queen's Delight or The Art of Preserving, Conserving and Candying,
printed for Nathaniel Brook, 1654. Both of these books are available on
microfilm, in the "English Books: 1641-1700" series.

OK, here come the questions  :-)

- - Do I use cheesecloth to strain the apples?
- - Should they fall apart (applesauce consistency)?
- - The first recipe calls for drying the pulp before weighing it. How dry
should it be? Surely not completely...
- - I could understand if it was oak leaves and acorns, but _plums_!?? Why
plums?
- - When the half plums are put together, are you using real stalks and
stones from plums, or ones made of marzipan, or what?
- - Just how thin is tart stuff?
- - What were gallipots usually made of?
- - Has anyone seen recipes elsewhere for similar confections (especially
ones mentioning oak leaves)?

Thanks for any help you can give.

- -Margritte


Date: Sat, 17 Jan 1998 17:48:51 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - Fruits

At 8:35 AM -0800 1/16/98, Marisa Herzog wrote:

>I am not sure about the rest, but Pippins are still sometimes available in the
>grocery store, tho they seem to be being pushed out by Fujis and Braeburns
>that are bigger.
>-brid

There are several varieties known as "pippen": Cox's Orange Pippen is a
famous variety from (I think) the 18th century.  Newtown Pippen is a
variety they sell around here, sometimes under its full name and sometimes
just as Pippen.  It is a hard medium-sized green apple, a little tart, good
both for pies and for eating out of hand.  How close it is to a period
pippen I don't know.

Southmeadow Fruit Gardens, 2363 Tilbury Place, Birmingham, Michigan 48009,
as of several years ago, had an enormous collection of old fruit varieties,
with a catalogue which cost $5 or $10 and was very much worth it as
information about old varieties.

Elizabeth/Betty Cook


Date: Sun, 18 Jan 1998 16:02:24 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - A Paste of Pippins

Margritte quoted a couple of recipes for Paste of Pippens:
>To make Paste of Pippins like leaves, and some like Plums, with their
>stones, and Stalks in them.
>Take Pippins pared and cored, and cut in pieces, and boiled tender, so
>strain them, and take as much Sugar as the Pulp doth weigh, and boil it to
>a Candy height with as much Rose-water and fair water as will melt it, then
>put the pulp into the hot sugar, and let it boil until it be as thick as
>Marmalet, ...

I am fairly sure that marmelade (which, I believe, comes from a Portugese
word meaning quince) meant at this time not the citrus jam we now use the
word for but instead meant quince paste.  My sister Johanna used to make
quince paste out of a modern recipe in a book by (I think) Elizabeth David;
it came out as a stiff brown paste of a similar consistancy to fudge or to
medieval gingerbread, if you have made that. I think there is a recipe for
marmelade or quince paste in Hugh Platt's _Delights for Ladies_ (160?) that
would give you another recipe to compare, quinces being closely related to
apples; I can hunt up the recipe and type it in if you would like.

Elizabeth of Dendermonde/Betty Cook


Date: Mon, 19 Jan 1998 07:53:22 -0600 (CST)
From: alysk at ix.netcom.com (Elise Fleming)
Subject: SC - Re: A Paste of Pippins

Greetings.  One line of Elizabeth's post drew my attention:

>I am fairly sure that marmelade (which, I believe, comes from a
>Portugese word meaning quince) meant at this time not the citrus jam
>we now use the word for but instead meant quince paste.

I went hunting through a few cookery books and found that, indeed, most
of the pre-1600 ones, when titled "marmelat" or some spelling variant,
used only quinces.  What was bothering me was that only yesterday I had
run across a number of marmelades made with fruit _other_ than quinces,
though those were in the late 1600s.  So, somewhere along the way, the
main ingredient changed.  I did find, however, in Thomas Dawson's 1597
_The Second Part of the Good Hus-wives Jewell_, "To make drie Marmelet
of Peches".  So, the transformation from quince-only to other fruit was
apparantly already underway.  From the recipe, however, this is a
fruit-leathery-paste type of thing that can be "printed" with a mould,
not the gloppy consistency of marmalade that we are used to.

Alys Katharine


Date: Tue, 28 Apr 1998 11:09:21 -0400 (EDT)
From: Jeff Berry <nexus at panix.com>
Subject: SC - Between two dishes ...

A short while ago I did a small feast here in Whyt Whey
and one of the recipes I used was "To Stew Apples" from
Digbie.  Though the recipe was pretty straightforward, the
penultimate line was less so.
"You stew these between two dishes."

I am not quite certain what to make of this.   On the one hand,
might it be a bain-Marie or double boiler?  On the other, could
it be simply a covered pot?

At any rate, the whole recipe is included below.

TO STEW APPLES
"Pare them and cut them into slices. Stew them with Wine and Water
as the Pears, and season them in like manner with Spice.  Towards the
end sweeten them with Sugar, breaking them into Pap by stirring them.  When
you are ready to take them off, put in good store of fresh-butter and
incorporate it well with them, by stirring them together.  You stew
these between two dishes.  The quickest Apples are the best."

Alexandre Lerot d'Avigne

PS. For those who are interested, the entire menu as well as the article
series related to it are on my cooking site at
http://www.panix.com/~nexus/cooking - and yes, that is a more or less
blatant plug:-)


Date: Tue, 28 Apr 1998 20:29:48 -0500
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Between two dishes ...

> a short while ago I did a small feast here in Whyt Whey
> and one of the recipes I used was "To Stew Apples" from
> Digbie.  Though the recipe was pretty straightforward, the
> penultimate line was less so.
> "You stew these between two dishes."
>
> I am not quite certain what to make of this.   On the one hand,
> might it be a bain-Marie or double boiler?  On the other, could
> it be simply a covered pot?

That sounds like a reference to a chawfer or chafing dish, which is
essentially a small brazier of charcoal, in which sits a roughly
similarly-sized inner cooking plate, which can be used covered or
uncovered. Cooking between two dishes would most likely be using this
type of setup.

Adamantius

> Alexandre Lerot d'Avigne


Date: Tue, 28 Apr 1998 22:27:59 -0700
From: "Anne-Marie Rousseau" <acrouss at gte.net>
Subject: Re: SC - Between two dishes ...

I would interpret this to mean a covered dish, as a bain marie is not
between two dishes, but on top of two dishes :). The results would be very
different, as the former would conserve moisture and the later would not.

good luck!
- --Anne-Marie


Date: Sat, 13 Jun 1998 22:51:05 -0500
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - Apple Butter Update

> Can anyone out there spare me the time to tell me anything about the
> history of Apple Butter?
>
> Micaylah

There is a recipe for Appulmoy in The Forme of Cury, which I have seen
adapted as applesauce.  It uses honey as sweetener rather than the sugar
called for in modern recipes.

Since the chief difference between modern applesauce and modern apple butter
is the amount of sugar used, being heavy handed with the honey might get you
apple butter.

I haven't tried either recipe, so I can't tell you what will happen.

Bear


Date: Tue, 16 Jun 98 07:49:38 -0600
From: upsxdls at okway.okstate.edu
Subject: Re[2]: SC - Apple Butter Question

     My recipe for any fruit butter - apple, pear, peach, apricot, etc.

     Apple (I use Red Delicious or Winesap, they mush easier) Butter,
     Peel and core apples.  Place in a heavy pan with just enough water to cover
     the bottom of the pan.  Cover and simmer until fruit softens.  Mash with
     potato masher.  Measure mashed fruit.  Add an equal amount of sugar.  Cook
     over low heat, stirring occasionally.  If I want to add spices, I usually
     use whole cinnamon sticks and cloves wrapped in a cheesecloth bag.  If you
     use ground spices, it will turn the mixture dark.

     Pear is done the same way, but ginger is the usual spice.  Peaches &
     apricots do not have to be peeled, but should be run through a food mill to
     remove the skins before measuring.  I don't add spices to the peach or
     apricot butters.  They're too wonderful all by themselves!

     Leanna McLaren of Sparrowhaven


Date: Tue, 30 Jun 1998 02:17:18 EDT
From: Kallyr at aol.com
Subject: Re: SC - cider apples

Golden Russet is a period cider apple which is still grown and highly
regarded.  Another is Ashmead's Kernel (also russeted) which was introduced in
the 1700's as a cider apple.  (Russets are brownish gold rough spots on the
skin of apples.)

Various modern pippins are descendants of pippins highly regarded as cider
apples, such as the Ribston Pippin (also know as Essex Pippin, Glory of York)
considered to have originated in Yorkshire, England around 1700.

Information from Fruit, Nut and Berry Inventory, Second Edition by Kent Whealy
(Decorah, Iowa: Seed Saver Publications, 1993).

~~Minna Gantz/ Sherry <KALLYR at AOL.COM>


Date: Fri, 3 Jul 1998 22:47:15 -0700
From: david friedman <ddfr at best.com>
Subject: RE: SC - cider apples

At 2:27 PM +0100 6/29/98, Yeldham, Caroline S wrote:
>There is a place that 'stores' all the old apple varieties it can, but I
>don't have details; I would suggest contacting someone like Kew Gardens
>(which has a seed library) or the Royal Horticultural Society.  The
>Henry Doubleday Research Society (?) might be able to help too.

In the USA, Southmeadow Fruit Gardens (2363 Tilbury Place, Birmingham,
Michigan 48009) sells a huge variety of old apples and other fruits, and
has a very knowlegable and informative catalogue which cost $10 as of a few
years ago.  Clearly one of the people who runs the place is an enthusiast.

Elizabeth/Betty Cook (gradually catching up on the list)


Date: Sat, 12 Sep 1998 20:48:37 EDT
From: LrdRas at aol.com
Subject: Re: SC - sc-pears and rambling

uther at lcc.net writes:
<<  What kind of apples and pears should I use to get the kind of results the
medieval cook would have gotten?  Hopefully something I can find at a supermarket in East Texas? >>

Apples are problematical since every individual seed produces a new variety of
apple. The best thing to use , IMO, would be an apple that has FLAVOR. Most
modern apples sold at the supermarket and specifically bred with Everyman in
mind. This means that they are  almost exclusively tasteless odorless and
without distinctive character. :-(

Avoid apples that have the word 'Delicious' in their varietal name. They are,
without a single exception,  NOT delicious and have all the characteristics
that the apple industry says Everyman desires. They are also mealy and
oftentimes bitter or coyingly sweet.

There are apple varieties that are  period, such as Pippins, but they are
rarely available on the commercial level. For great taste and complexity of
lavor I wold personally recommend Northern Spys or Granny Smiths. Northern
Spys have a flavor that is reminiscent of tangy pineapple, strawberries and
citrus. They are nicely balanced between sweet and sour and hold up there
shape during the baking process. They are crisp and juicy when raw if they
have not been stored for a lengthy period of time.

Granny Smiths are the second variety I would choose if period varieties or
Spys are unavailable. They also have some complexity in flavor although not
nearly as much as Spys ro the period varieties. They also have a nice balance
between sweet and sour, are not mealy and have a crisp texture when eaten raw
and a refreshing finish when eaten raw or cooked.

Pears, for the most part have been little disturbed by the hand of modern man.
The best cooking varieties are hard and crisp. These qualities endear them to
commercial shippers so a good portion of the pears available in the supermarket
are varieties which were also grown in period. Look for pears that are hard
when selecting cooking pears. The name may contain terms like 'winter' or
'fall' pears. Or ask your grocer which pear is ideal for cooking.

Ras


Date: Mon, 14 Sep 1998 14:18:58 +1000 (EST)
From: The Cheshire Cat <sianan at geocities.com>
Subject: SC - Apple Mousse

Hannah Thomas wrote:
> Does anyone have any good recipes for apples?  There are a thousand on
> our trees, and I can only make so much apple sauce!  These appear to be
> baking apples (they don't taste that good when you eat them plain).

Try this:

Apple Mousse:

'A Prpoer Newe Book of Cokerye'

To make Apple Moyse:  Take a dozen apples and ether roaste or boyle them
and drawe them thorowe a streyner, and the yolkes of three or foure egges
withal, and, as ye stryne them, temper them wyth three or foure sponefull
of damaske water yf ye wyll, than take and season it wyth suger and halfe a
dysche of swete butter, and boyle them upon a chaffyngdysche in a platter,
and caste byskettes or synamon and gynger upon them and so serve them forth.

My Redaction:

700g apples
45ml water
2 egg yolks
30ml rosewater
2 Tbs sugar
25g butter
ground ginger and cinnamon to finish

Peel, core and slice the apples, and stew them with the water until soft in
a heavy, covered saucepan.  Make the apples into a smooth puree by pressing
it through a sieve or using a blender.  Return the puree to the saucepan,
stir in the egg yolk beaten with the rosewater, then the sugar and the
butter and slowly heat to boiling point stirring continuously.  Pour the
puree into a dish and allow to cool.  To finish, sprinkle with a little
ground ginger and cinnamon.

- -Sianan
Marina Denton


Date: Wed, 15 Sep 1999 12:37:04 PDT
From: "pat fee" <lcatherinemc at hotmail.com>
Subject: Re: SC - Period Scottish Dessert

>From: "Brian L. Rygg or Laura Barbee-Rygg" <rygbee at montana.com>
> > Yes I have recipes for Scotts shortbread(cookie like) a fruit puding,
> > and apples baked with honey, currents  and wiskey(possibly oop)
> > Lady Katherine McGuire
>
>Recipes, please.
>
>Raoghnailt
>Stan Wyrm, Artemisia
>rygbee at montana.com

  This is the "modern " version, in modern english.  If you want the
original, I can get it but not this week.  I expect my cook book back
sometime next week.

   Apples baked in Scotch

four to six good sized apples.
1 large hand-full currents (1 cup aprox.)
1/2 cup good honey (I use wild flower)
Enough Scotch to cover the currents when placed in a small bowl.
1/2 cup of chopped nuts of your choice.  Hazelnuts, toasted work well.
  Soak the currents in the Scotch for at least 12 hours. Drain the currents
and set aside.  Warm the honey and add the remaining Scotch from the
currents. Gently simmer the honey and scotch until it thickens to a heavy
syrup consistency.
Cut small slice off the top of the apples, core.
Mix 1/2 the nuts and the currents.  Stuff the apples with this mixture
Place in an iron baking dish (this is what the original calles for) just
large enough to hold the apples touching each other.  Pour the syrup over
the apples, making sure that some goes over the stuffing and wetting it.
Bake for one hour at 350 degrees.  The first part of the hour cover the
apples.  After this, remove the cover and sprinkle the apples with the
remaining nuts.

This can be served on rounds of pound cake or sweet biscuits.

Lady Katherine McGuire


Date: Wed, 27 Oct 1999 17:28:17 -0700
From: Catherine Keegan <keegan at mcn.org>
Subject: Re: SC - Period Kinds of apples/Pears

>       Just wondering what kind of apples we find in the grocery store
>would be closest to a period apple.
>       And while I am asking, what about pears too?

Funny you should ask... We are planting an orchard and are including a few
varieties that date back to the SCA period!

For Apples, all of the grocery-store varieties are modern.  The variety
"Court Pendu Plat" (or "Corps Pendu")  is supposed to date from at least
the 1590's and may actually be derived from the old Roman variety called
Sementinum... according to one of the catalogs.  I think at least one
reference claimed that "White Winter Pearmain" was originally a 13th
century variety.   And Frank Browning mentions in his book "Apples,"  that
the rootstock variety now know as "M9" is actually derived from the
"Paradise" apple that was popular from the 13th century; it was supposed to
be a small yellow apple.

To approximate medieval culinary apples, you would need to find an orchard
growing the old vintage varieties.  Or, you could use crabapples - I
recommend the Whitney Crab; small yellow fruit with red stripes, sweet and
tangy fresh.  About the closest thing in the grocery store, if they have a
really good selection, would be a Pippin.

For pears, it's a little easier:  The variety known as Bartlett in America
is called "Williams Bon Chretien" in England and "Bon Chretien" in France,
and it supposedly is very ancient, possibly late medieval or Early Modern.
 (It was brought to England in about 1700 by a guy named WiIliams, but it
had apparently been growing in France for a very long time.)

"Apples, the story of the fruit of temptation" by Frank Browning, North
Point Press, 1998. ISBN 0-86547-579-2.  Has a great discussion of the
origin and history of apples.

Get the Sonoma Antique Apple Nursery catalog for descriptions of vintage
varieties: www.applenursery.com


Date: Wed, 27 Oct 1999 15:52:19 -0500
From: david friedman <ddfr at best.com>
Subject: Re: SC - Period Kinds of apples/Pears

At 1:45 PM -0700 10/27/99, Schumacher, Deborah (AZ15) wrote:
>       Just wondering what kind of apples we find in the grocery store
>would be closest to a period apple.
>       And while I am asking, what about pears too?

You can find what I was able to discover on this subject many years
ago webbed at:

http://www.pbm.com/~lindahl/cariadoc/trees.html

David Friedman


Date: Wed, 27 Oct 1999 20:36:25 -0500
From: david friedman <ddfr at best.com>
Subject: Re: SC - Period Kinds of apples/Pears

At 5:28 PM -0700 10/27/99, Catherine Keegan wrote:
>For Apples, all of the grocery-store varieties are modern.

Depends on the grocery store. It used to be the case that stores
around Pennsic cometimes carried Summer Rambo (Rambeau d'ete), which
is a period or perhaps early 17th c. variety. And lady apples, which
are supposed to be period, occasionally show up in grocery stores.

>The variety
>"Court Pendu Plat" (or "Corps Pendu")  is supposed to date from at least
>the 1590's and may actually be derived from the old Roman variety called
>Sementinum... according to one of the catalogs.  I think at least one
>reference claimed that "White Winter Pearmain" was originally a 13th
>century variety.   And Frank Browning mentions in his book "Apples,"  that
>the rootstock variety now know as "M9" is actually derived from the
>"Paradise" apple that was popular from the 13th century; it was supposed to
>be a small yellow apple.

My list from the Miscellany article:

Calville Blanc D'Hiver (1627)   Grosse Mignonne (1667)
Court Pendu Plat (16th century-possibly Roman)
Devonshire Quarendon (1690)     Nectarine
Drap d'Or (=Coe's Golden Drop?) Early Violet (1659)
Lady Apple (1628)
Old Nonpareil                                                     Pears
Pomme Royale                     Buerre Gris (1608)
Reinette Franche                        Rousselet de Reims (1688)
Roxbury Russett (Early 17th century)    Bartlett (Williams Bon Chretien)
Scarlet Crofton                         "of ancient origin"-may or may
Sops of Wine
not be pre-1600.
Summer Rambo (16th century)
Winter Pearmain Plums
Fenouilette Gris        Green Gage (Reine Claude)
Golden Reinette Prune d'Agen

>To approximate medieval culinary apples, you would need to find an orchard
>growing the old vintage varieties.

Or grow your own--there are a number of nurseries that sell the old varieties.

David Friedman


Date: Thu, 28 Oct 1999 09:35:06 -0700
From: Catherine Keegan <keegan at mcn.org>
Subject: Re: SC - Period Kinds of apples/Pears

Most of Cariadoc's list appear to be 17th century.  Winter Pearmain might
be a medieval variety, or a descendant of one, according to some research
I have read.  Lady is dated to 1600 and therefore might squeak under the
wire.  Corps Pendu is in.  I think I remember seeing a reference to
Fenouillette Gris, or something similar, being medieval.

But some of these are dated much later in the Sonoma Antique Apple
catalog:

Coe's Golden Drop - 1842

Sops of Wine - 1832

I do not, unfortunately, have much information about the French
varieties... and am looking for references to same.  Summer Rambo
(Rambour Franc) is listed in the SAA catalog as dating to "17??",
whatever THAT means.

If you can actually get the Lady apple, that is perhaps your best bet.
It is a small fruit, very pretty, not too sweet, somewhat acid, and
reportedly keeps all winter.  I have tasted it, but not cooked with it,
but suspect it would do well.

If you can wait about three years, you can order trees on dwarf rootstock
and grow your own:

www.applenursery.com

bearcreeknursery.com  (not up yet but you can email them for a catalog)

Colin

p.s.  On a slightly different tack, Raintree nursery has Medlars, another
period fruit that does not appear in groceries out here.  (360) 496-6400
for catalog.


Date: Wed, 1 Dec 1999 17:21:31 EST
From: LrdRas at aol.com
Subject: Re: SC - Marmalade

tori at panix.com writes:
<< Also
 lady apples, which, if I recall, is a reasonable facsimile of medieval
 apples, neh? >>

Actually it is not a reasonable facsimile. Lady Apples are a medieval variety
that has survived. Every apple seed grows into a new variety of apple, only
by grafting stock from known varieties can a particular variety continue on.
Technically, every Lady Apple is a piece of the original Lady Apple. :-)

Ras


Date: Thu, 02 Dec 1999 22:00:10 -0800
From: Catherine Keegan <keegan at mcn.org>
Subject: Re: SC - Lady apples source

The only Spitzenberg I can find information for is the variety "Esopus
Spitzenberg."  Thomas Jefferson's favorite.  "USA; arose with the "low
Dutch" at Esopus, Ulster Co, New York.  Known before 1790."  Morgan &
Richards, "The Book of Apples," 1993.  Their material is heavily slanted to
English & American varieties, however, so if this was derived from an
earlier Dutch or German variety it might not be covered in their
descriptions.

Morgan & Richards also has the following to say about the other varieties:

Summer Rambo - "Rambo d'Ete" - synonym of Rambour Franc.  "Believed this
arose near the village of Rambure, near Abbeville, Picardy."  [Remember
"The Advocate?"  ;-> ] " 'De Rambure' recorded 1535 by botanist Jean de la
Ruelle; known in England 1665."

Sops in Wine - "UK; many varieties of this name in literature.  [fruit in
Brogdale collection] does not match descriptions of variety recorded
1831..."   Do you have an earlier attribution for this cultivar?

Fameuse - "Canada (prob).  Seed poss brought from France, planted c1730 at
Chimney Point nr Lake Champlain between Vermont and New York State.  Syns
many."  This doesn't sound like a period variety!

Api - synonym Lady Apple - "France; found in ancient Forest of Api,
Brittany, according to French botanist Merlet.  Recorded 1628 by Le
Lectier.  Recorded England 1676 by Worlidge.  Syns numerous.  Lady Apple of
North America.  Not the reputedly Roman Appia of c16th, according to French
and Italian authorities."

The best-documented "period" apple would appear to be Court Pendu Plat:
"described 1613 by Bauhin, but believed older.  Known Court Pendu Rouge in
France.  History much confused with Court Pendu Gris.  Syns numerous;
include Wise Apple because flowers late and escapes spring frosts.  Claimed
Roman origin, but Lery considered Court Pendu Gris had ancient
associations.  'Capendu,' syn Court Pendu Gris appeared in accounts of
Normany abbeys in C15th and in 1420 was on sale Rouen market.  By c16th
grown all over France, also Italy, Switzerland.  Some claimed it was Roman
and Cestiana of Pliny.  Estienne named it Court Pendu in 1540, because it
was 'short hanged' ie short stalk.  'Capenda' known to Parkinson in 1629;
Court Pendu Plat known England by c18th."

There is also the original Old Pearmain, which may or may not be the
variety mentioned in both England and France ca. 1200.  You would probably
have to get scion wood from the Brogdale Trust for this one.

Also there is 'Blanc Dur,' which again may or may not be the same as the
'Blandurel'  introduced to England by Queen Eleanor in 1280.  I would love
to get a couple of these...

Colin


Date: Sun, 02 Jan 2000 09:45:10 -0800
From: Catherine Keegan <keegan at mcn.org>
Subject: Re: SC - OT:  Did anyone save the posts about apple varieties?

>Silly me accidentally deleted the posts from about a month ago
>that discussed period or almost period varieties of apples.  We
>are looking to start an orchard this coming growing season, and I
>didn't want to be stuck with the mealy "Red Delicious" or bland
>"Golden Delicious" that the local nursery has for sale.

Since the last round of discussion, I have done a little more reading on
this subject. Turns out that the Paradise apple, frequently referenced in
medieval gardens, can still be grown today.  It is used as a dwarfing
rootstock, called "M.9" or Malling 9.  You can get it as a rootstock
(cheap!) for grafting purposes from several mail-order nurseries.   Try
Cummins Nursery, http://www.dabney.com/cumminsnursery
Jim Cummins can give you information about the Paradise apple and how to
grow it.

Note that there is also a modern variety called "Paradise" that is not the
same as the medieval apple.

You certainly don't have to be stuck with the wretched modern Delicious -
even the Home Despot stores out here (CA) carry many other cultivars.  I
just got Whitney Crab and Gravenstein from there.  You should consider
planting a couple of crabs; they will be similar to the "wild" apple-crabs
that were also used in the MA.

Have fun!

Colin


Date: Sun, 2 Jan 2000 18:52:54 -0500
From: "STRAIGHT " <STRAIGHT at infoblvd.net>
Subject: Re: SC - OT:  Did anyone save the posts about apple varieties?

    I live in apple country.  If you're getting mealy Red Delicious, they're
overripe.  Those that have been stored too long may also look really
wonderfully dark red, and be rotten in the center.
    Bland Golden Delicious are also overripe.  When reasonably fresh they
have a good strong flavor.
    Growing location may also make a difference.  Apples need so many days
of properly cold temperature to set fruit properly, specific to each
variety.  A tree growing on the fringe of it's range will not have as good
fruit.  Apples can be grown a long ways south if they're an adapted variety,
and only certain varieties will bear good fruit in the colder areas.
    I suggest doing some research first.  The NYS Agricultural Experiment
Station at Geneva, NY has considerable information, and so do many nursery
catalogs.  Miller Nurseries in Canandaigua, NY, specializes in antique
varieties, and there is quite a bit of information just in their free
catalog.
    There is also an old set of books entitled "The Apples of New York",
rich in historical information and storage charactistics of apples, which
was written when people kept their own in cellars.

Diane S.


Date: Wed, 05 Apr 2000 12:22:03 -0500
From: Magdalena <magdlena at earthlink.net>
Subject: Re: SC - Apples for Cider

CBlackwill at aol.com wrote:
> Does
> anyone have any information of which particular family of apples would be
> most appropriate for a "period style" cider?

Well, one of my cider books says "In England, the most esteemed cider apple in
the seventeenth century was the Red Streak, which gave 'the richest and most
vinous liquor.'  Other favorites were the Bromesbury Crab, the Red & White Must
apples, the Harvey, the Pearmain, the Foxwhelp, and the Gennet-Moyle."
_Cider: Making, Using & Enjoying Sweet & Hard Cider_  by Annie Proulx & Lew
Nichols; 2nd ed. p 92.
(the first edition is slightly better than the 2nd)

If you can get your hands on them, Kingston Black is a good one-apple cider
apple, but otherwise I suggest you use a blend of apple types.  Definitely throw
in a few crab apples for tannins if what you have available is mostly dessert
apples.  Red Delicious makes a good blending base, with lots of aromatics, but
requires plenty of more flavorful varieties to give the cider character.  I'm
told that Golden Russet is an excellent cider apple, both sweet and tart with a
nice aroma.  The Roxbury Russet was developed in Massachusetts in 1649, and is
listed as a superior cider apple.  Winesaps are good blended with dessert apples
such as the delicious.

I have lots more info on apple varieties if you are interested, but sadly not
much on which ones were developed when.

- -Magdalena


Date: Fri, 05 May 2000 14:47:08 EDT
From: allilyn at juno.com
Subject: Re: SC - an interesting challenge...and its even about  medieval food! :)

Chiquart's almond applesauce--vegan

73.  Again, emplumeus of apples: to give understanding to him who will
make it, take good barberine apples according to the quantity of it which
one wants to make and then pare them well and properly and cut them into
fair gold or silver dishes; and let him have a fair, good, and clean
earthen pot, and let him put in fair clean water and put to boil over
fair and clear coals and put his apples to boil therein. And let him
arrange that he has a great quantity of good sweet almonds according to
the quantity of apples which he has put to cook, and let him blanch,
clean, and wash them very well and put them to be brayed in a mortar
which does not smell at all of garlic, and let him bray them very well
and moisten them with the broth in which the said apples are cooking; and
when the said apples are cooked enough draw them out onto fair and clean
boards, and let him strain the almonds with this water and make milk
which is good and thick, and put it back to boil on clear and clean coals
without smoke, and a very little salt. And while it boils let him chop
his said apples very small with a little clean knife and then, being
chopped, let him put them into his milk, and put in a great deal of sugar
according to the amount that there is of the said emplumeus of apples;
and then, when the doctor asks for it, put it in fair bowls or pans of
gold or silver.

Regards,
Allison,     allilyn at juno.com


Date: Fri, 1 Sep 2000 09:28:37 EDT
From: Seton1355 at aol.com
Subject: SC - OOP   about apples

I got this information from Tip=World and thought I would pass it along.     
Phillipa

Although we now have over 300 varieties of apple in the world, only about 30 
of them are well known, and not even all of these are available in the United 
States. In the next few tips, you will find a helpful description (in 
alphabetical order) of the 15 most popular 
varieties, followed by suggestions of the most suitable ways for using them. 
If you are buying apples to be eaten within a week, look for those with 
unbruised and unbroken flesh and with no sign of insect damage. They don't 
need special storage--the fruit bowl on the counter will do just fine, 
providing you with your own real-life still life. If you prefer a chilled 
apple, store them in the refrigerator in a plastic bag. 

The Braeburn apple is a beautiful red dessert apple from New Zealand. 
Sometimes in grocery stores, the stickers on them will simply say "New 
Zealand," but be sure to distinguish it from the New Zealand Fuji apple, 
which is slightly more acidic. 

The Cortland is a cross between the McIntosh and the Ben Davis apples. It was 
developed around 1915 in upstate New York. It, too, is a crisp, red-skinned 
apple, yet it works for just about everything--fresh, cooked, baked, or 
frozen. 

The Egremont Russet, often called simply "Russet," is named for its golden 
russetted skin. Its scent is nutty, and its flesh has a fine, hard texture. 
It is one of the best eating apples, but it's also excellent in pies and 
tarts. 

The Empire is a light-textured and juicy American red dessert apple. Its 
flesh is crisp and pale green. 

The Fuji is also from New Zealand, but its flesh is crisper, juicier, and 
more aromatic than that of the Braeburn. It makes a wonderful snacking or 
dessert apple. Its skin is red with patches of yellow. 
 
 The Golden Delicious has been the best all-purpose apple since its discovery 
in West Virginia in 1914. It is sometimes called simply the Yellow Delicious. 

The Granny Smith has long been considered a dessert apple, because its hard, 
crisp flesh retains its shape during cooking, making it ideal for main 
dishes. The skin is tough, and it is the brightest green of all apples. 

The Greening was developed in Green's End, Rhode Island, at the turn of the 
18th century. It is a tart, yellow-green skinned apple used mainly for pies 
and cooking. 

The Ida-red is one you see everywhere in the fall. Why? Probably because it 
is easy to grow. But to tell the truth, it's a dull apple--dull for munching 
into, dull for cooking with. Keep shopping. 

The Jonathan is another good all-round variety. It has bright red skin 
streaked with orange and a creamy white flesh, sometimes with little bits of 
red in it. It is juicy, slightly tart, and suitable for both snacking and 
baking. 
 
 The McIntosh, another highly popular apple, was developed in Canada. With 
its flavorful, aromatic white, juicy, and crispy flesh, it is good both on 
its own or in desserts. 

The Opalescent, which arrives on the market in mid-September, is another 
bright red apple with a few small green spots. It is crisp and juicy, and 
good all by itself. 

The Red Delicious generally looks better than it tastes. While it does have a 
refreshing tartness, its skin is tough, and its flesh is crumbly, and 
sometimes it makes you say, "I can't swallow this." But if you come across a 
batch of Red Delicious apples that aren't too mealy, snag 'em up! 

The Rome Beauty is without a doubt America's favorite baking apple. It's a 
large, round, red apple that's not at all good fresh but keeps its shape and 
flavor when cooked. In addition, it absorbs flavors like a sponge and so is 
especially good in spicy pies and cakes. 

The Winesap lives up to its excellent name. It has a shiny, deep red skin, 
tinged with yellow. It's juicy and both sweet and tart, making it equally 
good as a munching apple and a baking apple. 
 
 Apples not only provided a vital source of food and drink, they were also an 
invaluable preservative for our pioneer ancestors' food and supplies. Apples 
were even used medicinally as anesthetics, antiseptics, sedatives, and 
stimulants. 

Below are a few tips for using apples that our ancestors knew well: 

An apple in your bag of potatoes will help keep the potatoes from sprouting. 

An apple in your brown sugar container will help to keep the sugar moist. 

An apple in your cookie jar will help to keep the cookies moist. 

Add lemon juice to an apple recipe if the apples you are using lack tartness 
or need flavor. 

If you cannot brush your teeth after a meal, eat an apple. Eating a raw apple 
will cleanse your mouth of more than 95 percent of bacteria that cause tooth 
decay.


Date: Sat, 2 Sep 2000 11:05:49 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - Apple butter

The Neapolitan recipe collection has a recipe for applesauce: cooked, 
ground apples are mixed with almond milk, rosewater, and sugar, and 
cooked until thick.  Scully says it is a parallel recipe to one in the 
Catalan sources.  I looked at the recipe for "Pomada" in Nola, and it is 
similar, except that the sauce is cooked with whole cinnamon, cloves, 
and peeled gingerroot which have been soaked in rosewater, and the 
almond milk is made with chicken broth.  (you could make a Lenten 
version with water, if you preferred).  Since the sauce is apparently 
cooked without applepeels, and the dominant spice is ginger, not 
cinnamon, I am not sure how much it would taste like modern apple 
butter.

Source: Ruperto de Nola, _Libro de Guisados_ (Spanish, 1529)
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)

POMADA -- Applesauce

	Take apples which are sour and sweet; and quarter each of them; and 
prepare them; and remove the core and then put them in cold water and if they 
are very sour give them a boil and then take peeled almonds and grind them 
well; and put the apples in the mortar and grind them together with the 
almonds very vigorously and when they are well ground dissolve it all with 
good chicken broth and strain it all through a woolen cloth ; and put it all in 
the pot in which it must cook; and take ginger which is fine; peel off the skin 
until it is white and make of it little pieces the size of half a finger; and put them to soak overnight in good rosewater until the morning; then take whole 
cinnamon; and tie it with a thread jointly with cloves and scald them with hot 
broth and when the cloves and the cinnamon are scalded put the pot on the 
fire with the apples; and put a good quantity of sugar in it and when it is more 
than half cooked take the soaked ginger and the cloves; and the cinnamon; 
and put them all in the pot and if it does not taste enough of ginger put in a 
little which is ground and when it is cooked you will cast the rosewater in the 
pot and prepare dishes; on top of them cast sugar and cinnamon if you wish.


Note: "Tie it with a thread" is the standard direction in Nola for cooking with 
whole spices that are then to be removed.  Since the thought of tying threads 
to individual cloves is daunting to me, I think I'd make up a cheesecloth 
bundle and scoop it out afterwards with a slotted spoon.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Sat, 02 Sep 2000 22:01:59 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Apple butter

Sue Clemenger wrote: 
> Hmm, don't know who sent the first part of this message, but I've made
> both sauce and butter, and would say, rather, that the chief difference
> lies more in the relative amounts of time alloted for cooking them.
> As far as ingredients go, I'm sure there are a number of local variants,
> and of course, the taste of the finished product would also depend on
> the type(s) of apples being used.
> Hmm, it's almost apple time here....I just may have to trot down to the
> farmers' market for ingredients....yum...
> --Maire

It was my understanding that at least some versions of apple butter are
made with no added sugar, just apples cooked in apple juice until more
or less homogeneous, and that a mix of apple varieties, including both
sweet and tart types, compensated for the lack of cane sugar. I dunno, I
think I read all this off an apple butter jar label.

I also think a key difference would be in the usage. Apple butter is
sufficiently rich that I would serve it pretty much only as a spread for
bread and such, _maybe_ between cake layers, while I would do neither
with applesauce, which I tend to see either as a stand-alone dish or as
an accompaniment for things like meats, black puddings (yum!) and
perhaps various frittery units such as latkes.

Adamantius


Date: Mon, 16 Oct 2000 17:57:38 GMT
From: "Vincent Cuenca" <bootkiller at hotmail.com>
Subject: SC - Re: cider

>Does anyone on this list happen to know whether Italians drank cider in
>period?

Italians I don't know about.  Hard-cider production in the Asturias and 
Cantabria regions of Spain, IIRC, goes back to the Roman era, and cider is 
still a popular beverage in northern Spain.  (Neat party trick: hold a glass 
by your waist, and a bottle of cider above your head.  Pour the cider into 
the glass without spilling.  This is the traditional method of pouring cider 
in Asturias; this supposedly aerates the beverage.)  I don't know if the 
Italians would have considered cider to be an appropriate beverage, 
particularly if it soured quickly.  You could try a couple of apple recipes 
from De Nola, who cooked for the King of Naples:

Pomada (Sauce with Apples)

Take apples that are tart and sweet; and cut each one into fourths, and peel 
them; and remove the cores and then put them in cold water and if they are 
very tart give them a boil and then take blanched almonds and grind them 
well; and put the apples in the water and grind them with the almonds very 
vigorously; and when this is all ground together thin it with good chicken 
stock and force it through a strainer, and put it all in the pot you will 
cook with; and take fine white ginger and peel it so that it is all white; 
and cut it into little pieces about half the size of dice; and let them soak 
overnight in rosewater that should be fine; then take whole cinnamon and tie 
it with a thread along with cloves and scald them in hot broth, and when 
they are scalded set the pot with the apples on the fire; and add a good 
amount of sugar; and when it is more than half cooked take the ginger and 
the cloves and the soaked cinnamon and put it all in the pot, and if it does 
not taste enough like ginger add a little ground ginger until it does taste 
of ginger; and when it is cooked add rosewater to the pot and prepare the 
serving dishes; sprinkle sugar and cinnamon on them if you wish.

Mirrauste of Apples

Take the sweetest apples and peel off their skins, and cut them into 
fourths; and remove the cores and the seeds, and then bring a pot to boil 
with as much water as you know is needed, and when the water boils add the 
apples and then take well toasted almonds; and grind them in a mortar, thin 
them with the broth from the apples, and force them through a strainer with 
a large piece of bread soaked in the broth from the apples; and all this 
should come out very thick: and once it is forced through add a good amount 
of ground cinnamon and sugar; and then set it on the fire to cook and when 
the sauce boils remove it from the fire; and add the apples that should be 
well drained of their broth, but watch that the apples are not scalded, so 
that you can prepare serving dishes of them; and once they are prepared 
scatter sugar and cinnamon over them.

Let us know how it all turns out!

Vicente


Date: Mon, 16 Oct 2000 23:53:28 -0400
From: Ann & Les Shelton <sheltons at conterra.com>
Subject: SC - Re: Cider

<<Does anyone on this list happen to know whether Italians drank cider
in period? >>

<< I seem to recall that the first "cider house" in England was
established in fairly late period, but, again, this is a fair bit
distant from Italy.  Perhaps someone could enlighten us as to whether
apples were prevailant in Italy during period, and from there we could
conduct a little research.  My uneducated guess would be that wine would
have been preferred over cider, perhaps to such an extent that it's
commercial production would have been very limited.  This is, of course,
only a guess.    Balthazar of Blackmoor >>

Platina (1468) distinguished between sweet apples which should be eaten
in the first course and sour/astringent apples which were more safely
eaten after meals.  There were varieties that were early ripening,
summer ripening, and those that kept in the winter, although he doesn't
name them.  His only comment re apple juice is that it easily turns to
vinegar when pressed.

Castelvetro (1614), writing for an English patron, wrote:  "Here should
have been the place to describe the enormous quantity of apples and
pears we have in such profusion, but since to do so would take up more
space than I have room for, I shall limit myself to describing only
those varieties which you do not have in England."  The only variety he
describes is the Paradise Apple.  He doesn't mention the general uses of
apples in Italy; several pages later, he goes into great depth re the
different types and uses of grapes, specifically wine-making.

So, it looks like apples were commonly available as a food, but I don't
have anything that says they were turned into something like cider in
period.

John


Date: Thu, 19 Oct 2000 08:07:24 -0400
From: harper at idt.net
Subject: Re: SC - Apples?

And it came to pass on 18 Oct 00, , that Hoon, Twila wrote:
> Additionally, does anybody have a period reference to baked whole or
> quartered apples that remain "apple shaped" as opposed to apple sauce /
> apple moy (sp?)? 

Vincente recently posted his translation of Mirraust of Apples from 
Nola.  That's quartered apples cooked in almond milk with sugar 
and cinnamon.  I think Granado has a baked quince recipe, and at 
the end says "and you can do the same with apples".  I'll check 
later.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Fri, 20 Oct 2000 16:25:32 -0600 (MDT)
From: grasse at mscd.edu (Martina Grasse)
Subject: SC - many digests and German things...

The Kuchen recipe... I did check Baufeld, and the reference would indeed 
translate as a bundle of straw, and I have no clue what purpose that would 
have served.  I would love to hear what re-creation you come up with. 
Apples in shape: Rumpolt (1581 German) has several fried/roasted apple type 
recipes.
#39. take apples/ and hollow them out/ or push the core out with a hollow 
iron/ and make with wine a dough/ and cover the apples therein/ toss them in 
hot butter/ and bake (remember in German this still can mean fry) them out/ 
so the dough becomes crisp (or could mean quick - as in fry quickly) (the 
word is rech - don't have Baufeld to hand)  / give it warm to the table/ and 
sprinkle it with sugar, so it is good and welltasting.

#40. take apples/ hollow them out / and toss them in hot butter/ roast them/ 
till they are nicely brown/ take them out into a fish kettle/ put anis/ 
crushed cinnamon and sugar/ thereover/ pour wine thereover/ and let it 
therewith make a juice/ that it makes a short broth/ but do not let the 
apples overcook/ that you can lift them out whole in a bowl/ sprinkle it with 
sugar/ and give it warm/ to the table so it is good and lovely

On a semi related note.. I just spotted a recipe (#37) for "Erdtepffel'" 
apples of the earth (related to pomme de terre? Potato? (has it been 
discussed here before?
Sorry if Im duplicating:
#37 "Earthapples" peel and cut them nicely small/ soak (or poach) them in 
water/ and press them well out through a closewoven cloth/ chop them small 
and roast them in bacon that is cut small/ take a little milk thereunder/ and 
let it simmer therewith/ so it will be good and welltasting.

Gwen Catrin von Berlin


Date: Wed, 8 Nov 2000 00:09:28 -0500
From: harper at idt.net
Subject: SC - Recipe: cider sauce

For many of us, apple cider is widely available right now, so here's 
a period recipe that uses it.  It has the texture of honey, and a 
wonderful sweet-tart flavor.  Note to non-U.S. cooks: sweet apple 
cider is a non-alcoholic unfiltered apple juice.

I do not know what this sauce was intended to be served with.  It 
can be spread like jelly on bread.  I suspect it would go well with 
pork or duck.  I also suspect that it would be a good candidate for 
canning, though I have no practical experience in that area.  
Refrigerated, it keeps for at least a month, probably longer.


CIDER SAUCE

Source: Diego Granado, Libro del Arte de Cozina, 1599
Translation & Redaction: Lady Brighid ni Chiarain


                Para hacer salsa de zumo de manzanas
                To make sauce of the juice of apples

Take the apples, and without peeling them, grate them and extract the 
juice from them, as we said of the quinces; adding a little vinegar, and 
white wine, and take the clearest part, and for each pound of juice, put 
eight ounces of sugar, and cook it like the juice of the quinces, with the 
same spices.


And two related recipes:

                       Para hazer salsa real
                        To make royal sauce

Take three pounds of fine sugar, and two quarts of white vinegar without 
roses, and a quart of white wine, a little whole cinnamon, and make it boil 
all together in a new glazed pot until it is cooked, and have the pot 
covered, so that it cannot exhale, and to know if it is cooked, the sign will 
be that, in falling, a drop will congeal, so that touching it with your hand 
does not make it come apart.  Serve it cold, and take care that it does not 
burn.  When you cook it, you can add nutmeg, and cloves, and in place 
of the pot, you can make it in a casserole.


               Para hazer salsa de zumo de membrillos
               To make sauce of the juice of quinces

Grate the quince lightly with a grater, without peeling it, and put it inside 
the woolen cloth, and press it until it has yielded all the juice, and put it 
in a flask until the thickest part goes to the bottom, and take the clearest 
part, and put it in a glazed casserole or pot, and for each pound of juice 
put eight ounces of sugar, and two ounces of vinegar, and one ounce of 
wine of San Martin, and cook it in the manner that the Royal Sauce is 
cooked, as described above, with a quarter [ounce] of whole cinnamon, 
half a nutmeg, and four cloves.


Apple Cider Sauce

2 cups		sweet apple cider
8 ounces	sugar
1/4 cup		white wine vinegar
2 tablespoons	white wine
1/2  ounce	cinnamon sticks
1/2		whole nutmeg
4		whole cloves

Combine all ingredients in a saucepan and simmer over medium-low heat 
about 45 minutes, until the volume is reduced by half and a candy 
thermometer reads 220F (105C).  Strain through cheesecloth.  Pour into a 
clean glass jar.  Refrigerate.  Makes about 1 cup.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Tue, 3 Apr 2001 14:33:00 -0500 
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - RE: German Feast

> > >Apple pillows (an apple quarter, battered and fried) 
> Ooh... I'd love to see the recipe for this!
> 
> Jadwiga Zajaczkowa, mka Jennifer Heise	      

From Sabina Welserin:

140 Apple pillows 

Take good apples, peel them and cut them into four pieces. Take flour, eggs
and water and salt, make a batter, not too thin , pour the apples into it
and put fat in a deep pan. When it is hot, put the pieces into the fat,
until the cake rises, let it fry slowly. Turn it, let it also fry on the
other side, then it is good. 

Bear


Date: Wed, 12 Dec 2001 19:06:01 +0100
From: UlfR <parlei at algonet.se>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Was: ReApple Computers,Now:Back On topic

DeeWolff at aol.com <DeeWolff at aol.com> [2001.12.12] wrote:
> Anybody got any good period apple recipes other that applemuse?

Appulmoy, but that perhaps counts as close enought to make no
difference? Anyone tried the ones from Sabrina Welsherin. I'm thinking
in particular of:

  75 Another apple tart

  Peel the apples, slice them and roast them, cut the cores cleanly out.
  Chop them small beforehand and put beef marrow thereon and grated bread
  crumbs. Stir it together well, stir into it also cinnamon, sugar and
  raisins and let it bake.
--
UlfR                                                 parlei at algonet.se


Date: Wed, 12 Dec 2001 13:17:23 -0500
From: johnna holloway <johnna at sitka.engin.umich.edu>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Apples 

I have used the bombard apples from Mrs. Blencowe.

Nanna submitted it on the web to a site, so I have
copied that here to save the re-typing.
BOMBARD APPLES

Recipe taken from the Recipe Book
 of Anne Blencowe, written in 1694

1 large apple for each person
2 or 3 crystallized apricots or some good apricot jam
puff pastry (allow 2 oz. for each apple to be enclosed)
white of eggs (allow 1 to every 2 apples)
about 6 oz caster sugar
2 teaspoons orange juice

Peel and core the apples and fill with the cut-up
apricots or apricot jam.  Roll the puff pastry very
 thin, cut in large squares, one
for each apple, and enrobe them. Bake for 10 minutes
at 450 F, then reduce the heat to 350 F. Cook a further
 15 minutes.
Meanwhile, beat the egg whites with the orange juice
 and sugar until they hold a peak. As soon as you take
 out the apples, pile
this meringue over them, so that it runs down
the sides. They should look like snowballs. Pull them
in the warming drawer of
your cooker, to set the meringue without colouring,
and after about 2 hours, take them out and let them get quite cold
before
serving. They should be eaten with cream.

"They make a very pretty side dish", says Mrs. Blencowe.

Bibliography - Historical Receipts C-2
Recipe submitted by Nanna R=F6gnvaldard=F3ttir

Fettiplace discusses tarts and pies. There are also
a variety of things like apple jellies, creams, pastes, pancakes
and comfits that can be done with apples.

Johnnae llyn Lewis  Johnna Holloway


Date: Mon, 18 Mar 2002 19:37:56 -0800
To: sca-cooks at ansteorra.org
From: lilinah at earthlink.net
Subject: Re: [Sca-cooks] Dissolving Saunders

>It'll be fun experimenting with it....Anyone got some favored recipes
>that have saunders as an ingredient?


Anahita's Apple Moys/Moyle for 80
Based on a survey of five recipes
in "Two Fifteenth Century English Cookbooks"

24 apples - peel, core, cut up
4 cups ground blanched almonds
1 gallon plus 1 quart warm water
1-1/2 cups granulated white sugar
1 tsp. saffron
1 tsp. powdered red sanders
1/2 salt

"Good Powder"
1-1/2 tsp. powdered ginger
1-1/2 tsp. powdered cinnamon
1-1/2 tsp. powdered cloves
1-1/2 tsp. powdered mace
3/4 tsp. powdered pepper
3/4 tsp. powdered grains of paradise

1. Make almond milk with ground almonds and warm water.
2. Simmer prepared apples in almond milk until tender on a medium fire.
3. Puree cooked apples and almond milk in food processor
(we actually used a potato masher right in the cooking pot at the Boar Hunt).
4. Add remaining ingredients and simmer until thick on a low fire,
stirring often to prevent burning on the bottom.
5. Taste and adjust seasonings.

NOTES:
OK, so i cheated and used both saunders =and= good powder.
In order to serve this to vegetarians, i made it with almond milk, not broth.
There were just a couple servings left over. I took 'em home and ate 'em.

ORIGINAL RECIPES

Harleian Ms. 279 (c. 1430) (3 recipes)

Lxxix. Apple Muse.
Take Appelys an sethe hem, and 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.
[this is the only one of the five that uses saunders]

Cxxxiiij. Apple Moyle.
Nym Rys, an bray hem wyl, & temper hem with Almaunde mylke, & boyle
it' & take Applys, & pare hem, an small screde hem in mossellys;
throw on sugre y-now, & coloure it with safroun, & caste ther-to gode
pouder, & serue f[orth].

Cxxxv. Applade Ryalle.
Take Applys, & sethe hem tylle they ben tendyr, & than let hem kele;
then draw hem throw a straynour; & on flesshe day caste ther-to gode
fatte brothe of freysshe beef, an whyte grece, & Sugre, & Safroun, &
gode pouder; & in a Fysshe day, take Almaunde mylke, & oyle of Olyff,
& draw ther-vppe with-al a gode pouder, & serue forth. An for nede,
draw it vppe with Wyne, & a lytil hony put ther-to for to make it
than dowcet; and serue it forth.


Laud Ms. 553 (Bodleian Library) (2 recipes)

Pommesmoille.
Nym rys & bray hem in a morter, tempre hem vp with almande milke,
boille hem: nym appelis & kerue hem as small as douste, cast hem yn
after ye boillyng, & sugur: colour hit with safron, cast therto goud
poudre, & 3if hit forth.

Apply moys.
Nym appeles, seth hem, let hem kele, frete hem throwe an her syue;
cast it on a pot / & on a fless day cast thereto goud fat broth of
bef, & white grese sugur & safron, & on fissh days almand mylke, &
oille de oliue, & sugur, & safron: boille hit, messe hit, cast aboue
good poudre, & 3if it forth.


From: "Barbara Benson" <vox8 at mindspring.com>
To: <sca-cooks at ansteorra.org>
Date: Mon, 15 Apr 2002 23:01:18 -0400
Subject: [Sca-cooks] Finding "period" Apples

I believe that the good gentle that originally replied to this post was
confusing the Pink Lady Apple with the Lady Apple. The Lady Apple is most
likely within our period of study and is most definitely French.

If you are interested in Planting an apple tree that will produce period
apples you should check the following link:
http://www.applenursery.com/
They have at least 4 varietys that should be acceptable.

In one of my Gardening Books "The Medieval Garden" there is a reference to
documentation that shows that there were at least sixteen varieties of
apples and pears grown in England during the thirteenth century. A specific
reference is sited of Eleanor of Castile sending to Paris for grafts of the
"Blancdurel" apple to be grown in the royal garden at King's Langley in
1280. (She also sent for cherry wine and brie - the lady had good taste).
This had to be done because apples (and pears) do not reproduce true to form
from seed. Each seed in every apple is genetically different, and if you
were to plant 10 seeds all from the same apple - once they matured and if
they bore fruit, all of trees would give very different fruits. And most of
them would be inedible, fit only for cider and not for eating.

This was known early on in history and the art of grafting is an ancient
one. The good thing for us in all of this, is if we can actually find trees
that claim a specific date they should bear fruit identical (giving
allowance for dirt and climate) to the original tree that was deemed worthy
to "clone" by grafting. The bad thing for us is the fact that in the quest
for sweetness, predictability and conformity we (ie: the american corporate
farmer) have created mealy, characterless apples.

Serena da Riva


Date: Wed, 24 Apr 2002 10:49:47 -0700
To: sca-cooks at ansteorra.org
From: david friedman <ddfr at daviddfriedman.com>
Subject: Re: [Sca-cooks] Finding "period" Apples

>This was known early on in history and the art of grafting is an ancient
>one. The good thing for us in all of this, is if we can actually find trees
>that claim a specific date they should bear fruit identical (giving
>allowance for dirt and climate) to the original tree that was deemed worthy
>to "clone" by grafting. The bad thing for us is the fact that in the quest
>for sweetness, predictability and conformity we (ie: the american corporate
>farmer) have created mealy, characterless apples.

The problem is that we are too mobile. I abandoned my first orchard
containing period varieties in Philadelphia more than twenty-five
years ago,  three more orchards (I don't remember if the one in New
Orleans had any period varieties of fruit or not) since. No idea if
any of the trees are still there.

The green gage plum in my  latest orchard, however, has gotten to the
point of producing fruit. I have hopes for the lady apple in another
few years. If I can just stay put a while ...  .

Incidentally, Summer Rambos, which are period or very close, are
still grown commercially. A store near Pennsic used to carry them--at
the right time of the year. But I haven't seen them in recent years.

There is a firm called "Applesource" that will mail you boxes of
apples of any of a very large number of varieties, including some
period ones. Useful if you like to taste before you plant.
--
David/Cariadoc
http://www.daviddfriedman.com/


From: "Sharon Gordon" <gordonse at one.net>
To: <sca-cooks at ansteorra.org>
Date: Thu, 25 Apr 2002 20:20:49 -0400
Subject: [Sca-cooks] A trick for growing period apples & note for person who has healthy tree but not preferred variety

One neat thing about apples is that you can graft many different kinds on to
the same tree.  A three year old tree has room for about 5 different grafts.
Over time you could have 40+ different kinds on the same tree.  It's really
neat when it blooms as the flowers look different on various branches and
then again as the fruit ripens.  An advantage is that the fruit can ripen
over several months instead of all at once.

For the person who was thinking of cutting down some healthy neglected old
trees and planting period ones instead.  Please don't!  ...For two
reasons...
1) One is that a healthy old neglected tree is a good source of grafting
stock for other people who would like to grow organic apples.

2) The other is that you can remove grafting stock for others and then graft
on period scion wood for yourself.
You will then usually have some apples from that new graft the very next
year rather than having to wait 3-5 for a new tree to grow up and produce.

Most local extension services will have a spring saturday morning grafting
workshop if you would like to learn how.  It's not hard, and you can also
learn from drawings in books.  If you live within driving distance of
Decorah, Iowa there is an apple orchard with several hundred heirloom apple
varieties and a couple hundred heirloom grapes.  You can arrange to get
scion wood from them.
It's at the Seed Savers Exchange farm.  If you can go
the 3rd(or so) weekend in July for their big meeting, you can also  meet the
guy who is researching heirloom apples and has a huge database of
information on old varieties of apples.  I think it's at 8,000+ varieties
now.

Sharon


Date: Mon, 13 Dec 2004 08:52:08 -0500
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: [Sca-cooks] Heirloom Apples
To: Cooks within the SCA <sca-cooks at ansteorra.org>

I came across a variety of heirloom apple being marketed
locally last week in Ann Arbor. They were being marketed
as a 16th century French apple... like you see in the artworks of
the period.
I thought people might like the information that I discovered
when I looked them up.

The apple was 'Calville Blanc D'Hiver', France, late 1590's
French specialty apple, gourmet quality, good for all-purposes
http://gardengal.net/page130.html

CALVILLE BLANC D'HIVER France or Germany 1598
Uniquely shaped medium to large size fruit, skin yellow with light red flush.
Fine textured. Flesh is tender, yellowish-white; flavor sweet, subacid, aromatic.
Higher in Vitamin C than an orange. This is the gourmet culinary apple
of France, excellent for tarts.
http://www.treesofantiquity.com/apples.html

Both the web sites are rather interesting.

Johnnae


Date: Sun, 24 Apr 2005 23:39:57 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: [Sca-cooks] Period aple  varieties
To: Cooks within the SCA <sca-cooks at ansteorra.org>

--- Carole Smith <renaissancespirit2 at yahoo.com> wrote:
> I was perusing Kenlm Digbie's Closet Opened this morning and found a 
> recipe where pippins are
> used.  Digbie went on to state that he preferred John-Apples above pippins.
>
> Does anyone happen to know what a John-Apple was like?
>
> Cordelia Toser

According to the Prospect Book's Glossary of Cooking Terms:

JOHN APPLES/APPLE-JOHN: a keeping apple, said to keep until the next year’s early apples were ready, widely grown in the sixteenth and seventeenth centuries. The name derives from their lasting until about St. John’s Day (August 29). (Sir Kenelm Digby, 1669)  Also known more recently as Ironstone Pippin, Winter Greening and French Crab. A cooking and cider apple known from
Elizabethan times for its good quality and excellent keeping properties.

htp://dspace.dial.pipex.com/town/lane/kal69/shop/pages/glossa.htm

Huette


Date: Wed, 15 Jun 2005 07:40:29 -0600
From: Sue Clemenger <mooncat at in-tch.com>
Subject: Re: [Sca-cooks] verjice
To: Cooks within the SCA <sca-cooks at ansteorra.org>

There's a recipe in Fettiplace that I always wanted to try, that makes a
fruit paste out of unripe apples that you pick by a certain day.
Apparently, the paste is bright green, although it will sun fade.  I
thought it would be neat to do a display of different kinds of this sort
of late-period sweets, along with white and black quince pastes, etc.
--maie

Stefan li Rous wrote:
>  Eibhlin commented:
>> And back to cooking, I'm going to try and turn some of
>> these culls into apple verjus.  We'll see how much
>> I'll be able to get out of the little buggers, and how
>> willing I'll be to do it again nxt year!
>
> Interesting. Please keep us informed on how your experiment goes. The
> only two fruits though that I remember being used for period verjuice
> were unripe grapes and crabapples. However, I can't see folks in the
> Middle Ages letting these culls go to waste. Other than feeding them to
> the pigs, I'm not sure how else the unripe apples would have been used.


Date: Sun, 19 Jun 2005 10:58:52 -0400
From: "Jeff Gedney" <gedney1 at iconn.net>
Subject: Re: [Sca-cooks] verjuice
To: Cooks within the SCA <sca-cooks at ansteorra.org>

> Right, but you have them way to big.  Crabapples are about the size of  
> a cherry. and slightly bitter. not pleasant eating without sweetening.

Not entirely true...
there are "juicing" or "cider" varieties of crabapples that yield fruit  
a little larger than a baby's fist.
I have one such on my property. they whole area in which my house was  
developed was, at the turn of the 20th century, a massive apple  
orchard, with a lot of cider business, so we have a lot of apples,  
wild, in the area. I have three varieties in my 1/2 acre alone.
If it weren't for the bugs, I'd be floating in cider.

Capt Elias
-Renaissance Geek of the Cyber Seas


Date: Sun, 19 Jun 2005 11:51:32 -0400
From: "Phil Troy / G. Tacitus Adamantius"
	<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] verjuice
To: gedney1 at iconn.net, Cooks within the SCA <sca-cooks at ansteorra.org>

On Jun 19, 2005, at 10:58 AM, Jeff Gedney wrote:
> there are "juicing" or "cider" varieties of crabapples that yield
> fruit a little larger than a baby's fist.
> I have one such on my property. they whole area in which my house
> was developed was, at the turn of the 20th century, a massive apple
> orchard, with a lot of cider business, so we have a lot of apples,
> wild, in the area. I have three varieties in my 1/2 acre alone.
> If it weren't for the bugs, I'd be floating in cider.

That's been my experience, too. The ones growing around here look
pretty much like what are now being sold as Lady Apples, about the
size of a golf ball, only more sour (more sour than a golf ball???).
Maybe it's an East Coast thing.

Adamantius


Date: Sun, 3 Jul 2005 19:59:39 -0400
From: "Phlip" <phlip at 99main.com>
Subject: Re: [Sca-cooks] crabapples vs. apples
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

> I would like to see the fruits you all are calling crabapples.  I have
> never seen one larger than 1", I am thinking I am not talking about the
> same type that you are calling crabapples.  Mine are marble sized and
> almost ripe now, probably have to do something with them within the 
> next few weeks at the latest.
>
> radei

  From Ohio State University Fact Sheet
Horticulture and Crop Science
2021 Coffey Road, Columbus, OH 43210-1086

http://ohioline.osu.edu/hyg-fact/1000/1029.html

Fruit
Apples and crabapples are in the rose family, Rosaceae, in the genus Malus.
Crabapples are differentiated from apples based on fruit size. If fruit is
two inches in diameter or less, it is termed a crabapple. If the fruit is
larger than two inches, it is classified as an apple.

Fruit is borne in the summer and fall. Colors range from dark-reddish
purples through the reds and oranges to golden yellow and even some green.
On certain selections the fruit can remain attractive well into the late
winter. The larger fruited cultivars offer a bonus because the fruit can be
spiced or used in jelly.

Saint Phlip,
CoD


Date: Mon, 04 Jul 2005 21:30:49 -0500
From: "Radei Drchevich" <radei at moscowmail.com>
Subject: Re: [Sca-cooks] crabapples vs. apples
To: "Coks within the SCA" <sca-cooks at ansteorra.org>

Hortus Third : A Concise Dictionary of Plants Cultivated in the United
States and Canada

Staff ofthe L.H. Bailey Hortorium, Cornell University copyright 1976
Cornell University

   Malus

Mill. APPLE. Rosaceae. About 25 ssp. Of small. much-branched, deciduous,
trees or shrubs of the N. Temp. Zone; sometimes treated as a subgenus of
Pyrus, from which t is here distinguished by its soft, more or less
pubescent lf. Surfaces with acute rather than callous-tipped marginal
teeth, broad, pubescent or tomentose winter-buds, fl. Cluster
prevailingly simple without a columnar central stalk, pome lacking stone
ells or grit cells, calyx tube open in flowering and not closed about
the styles, which are more or less united basally.

Apples are grown for fruit and as ornamentals. The most important fruit
trees of cools temperate regions are the various descendants of Malus
pumila, the wild or original apple. The pomological crabs or crab apples
may be Malus baccata or derivatives, and a few hybrids have been produced
by crossing Malus ioensis with cultivated apples. The native crab apples
are sometimes grown as oramentals, chiefly for their pink-white flowers.
The oriental crab apples of the Malus floribunda group are among the
choicest of small, hardy decorative trees with an abundance of showy
flowers and fruit. They may be budded on closely related stock or te
species grown directly from seeds.

Many of the binomials of cultivated apples are difficult to determine and
probably represent hybrid forms; in some cases they may be clones
perputuated asexually, or sometimes apomictically. For culture see Apple.
angustifolia (Ait) Michx. [pyrus angustifolia Ait.]. SOUTHERN WILD CRAB
A., AMERICAN CRAB, WILD C. Trees to 25 ft., fl. Branchlets and lvs. soon
glabrous; lvs. oblong to narrow-elliptic, round-tipped to
short-mucronate, firm, often evergreen, 1-3 in. lon, pedicels glabrous;
fls. 1 in across, petals pink, fading to white; fr. To 1 1/2 in. in diam.,
yellowish-green. Md. To Ky. And Mo., s. to Fla. and La.

there are many more entries, but none are north american species.  the
majority of the larger fruited crabs seem to be Asian in origin.  I can
provide all entries for genus Malus if you like.  The only crabapples I
have come in contact with are of this discription.

  radei


Date: Mon, 31 Dec 2007 10:31:07 -0500
From: "Christine Seelye-King" <kingstaste at mindspring.com>
Subject: Re: [Sca-cooks] need recipe
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>

Is this the one?  (my rendering)

81. Appulmoy  Curye On Inglysch
Take apples and seeth hem in water; drawe hem thurgh a straynour.  Take
almaunde mylke & hony and flour of rys, safroun and powdour fort and  
salt, and seeth it stondyng.

Applemoy (Apple Mouse) (Rendered Recipe)
Apples, almond milk, honey, rice flour, saffron, powdour fort spice blend, salt.
Clean, quarter, and core apples.  Boil them in water until soft.  Drain.
Mash apples through a strainer.  If you have left the peels on, make sure
they are removed at this step.  Heat almond milk and honey in a pan, add
enough rice flour to thicken slightly.  Add apples and seasonings, cook
until flour is absorbed and desired consistency is reached.  Serve hot or
cold.

I have not included amounts in this rendering.  The desired consistency is
not specified in the original recipe, so it can be as thin as a shake, or as
thick as a pudding, depending on how many apples you start with, how much
rice flour you use, and how long you cook it.  The sweetness will vary with
the apples and with the amount of honey you use, and the spicing is at your
discretion.

Christianna


Date: Mon, 31 Dec 2007 09:41:33 -0600
From: "Pat Griffin" <ldyannedubosc at yahoo.com>
Subject: Re: [Sca-cooks] need recipe
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>

<<< The desired consistency is not specified in the original recipe,

Christianna >>>

I believe "stondying" means a kind of thick paste, perhaps one you can
"stand" a spoon in.

Lady Anne du Bosc Known as Mordonna The Cook

Mka Pat Griffin
Thorngill, Meridies
mka Montgomery, AL


Date: Mon, 31 Dec 2007 20:30:14 -0800
From: Lilinah <lilinah at earthlink.net>
Subject: Re: [Sca-cooks] need recipe
To: sca-cooks at ansteorra.org

Olwen the Odd <olwentheodd at hotmail.com>
> I am in need of a recipe for something that my be called Apple Muse
> or something like that.  Anyone have any ideas?  I probably don't
> have the spelling correct or may not even have the name right at all.

Hey, why worry? The "period" English spelled it all sorts of ways,  
too :-)

> Thanks a bunch!Cariad a heddwch (love and peace)Dame Olwen the Odd
> Laurel to Lady Katherine O'CarrollOrder of the Pearl Deputy, Bright
> Hills Cooks Guild House Blackstar Barony of Bright Hills Kingdom of
> Atlantia!

I have five historical recipes on my web site, along with my own
version which I served in my mostly German feast:
http://home.earthlink.net/~lilinah/Food/2001_Feasts/2001-Boar_Hunt/ 
2001-2nd.html

Apple Moys
5 recipes in "Two Fifteenth Century English Cookbooks"

Harleian Ms. 279 (c. 1430)

Lxxix. Apple Muse. Take Appelys an sethe hem, and 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.

Cxxxiiij. Apple Moyle. Nym Rys, an bray hem wyl, & temper hem with
Almaunde mylke, & boyle it & take Applys, & pare hem, an small screde
hem in mossellys; throw on sugre y-now, & coloure it with safroun, &
caste ther-to gode pouder, & serue f[orth].

Cxxxv. Applade Ryalle. Take Applys, & sethe hem tylle they ben
tendyr, & than let hem kele; then draw hem throw a straynour; & on
flesshe day caste ther-to gode fatte brothe of freysshe beef, an
whyte grece, & Sugre, & Safroun, & gode pouder; & in a Fysshe day,
take Almaunde mylke, & oyle of Olyff, & draw ther-vppe with-al a gode
pouder, & serue forth. An for nede, draw it vppe with Wyne, & a lytil
hony put ther-to for to make it than dowcet; and serue it forth.

Laud Ms. 553 (Bodleian Library)

Pommesmoille. Nym rys & bray hem in a morter, tempre hem vp with
almande milke, boille hem: nym appelis & kerue hem as small as
douste, cast hem yn after ye boillyng, & sugur: colour hit with
safron, cast therto goud poudre, & 3if hit forth.

Apply moys. Nym appeles, seth hem, let hem kele, frete hem throwe an
her syue; cast it on a pot / & on a fless day cast thereto goud fat
broth of bef, & white grese sugur & safron, & on fissh days almand
mylke, & oille de oliue, & sugur, & safron: boille hit, messe hit,
cast aboue good poudre, & 3if it forth.

Anahita's Recipe
makes 72 servings

24 apples - peel, core, cut up
4 cups ground almonds
1 gallon warm water
1-1/2 cups sugar
1 tsp. saffron
1 tsp. red sanders
1/2 salt

Good Powder:
1-1/2 tsp. ginger
1-1/2 tsp. cinnamon
1-1/2 tsp. cloves
1-1/2 tsp. mace
3/4 tsp. pepper
3/4 tsp. grains of paradise

1. Make almond milk with ground almonds and warm water.
2. Simmer apples in almond milk until tender.
3. Puree in food processor. SEE NOTE TWO
4. Add remaining ingredients and simmer until thick.
5. Taste and adjust seasonings.

NOTES:
ONE: This recipe could have used a little more liquid. As it was, it
came out fine, but we might have added a couple cups of water while
the apples were cooking. I would suggest using more water to make the
almond milk. After all, there wouldn't be a full gallon of almond
milk with a gallon of water.

TWO: Also, because we used the potato masher by hand, this wasn't a
fine puree, but had a bit of texture, which i like.
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita


Date: Sun, 26 Oct 2008 10:17:43 -0700
From: Lilinah <lilinah at earthlink.net>
Subject: [Sca-cooks] Historical Apples
To: sca-cooks at ansteorra.org

Apples are so common... and yet... i know that many of the varieties 
most commonly found in the supermarket are fairly recent hybrids. And 
i have trouble finding many of the apples i remember from 40 years 
ago. I've read that modern apples are being bred to be sweeter and 
sweeter, although we can still find some tart apples in the 
supermarket.

This curiosity was brought on by a recent cooking competition in 
which a couple judges were complaining that an entrant had not use 
period apples, as if we can find them in the supermarket.

I cannot grow my own trees in my second floor apartment, but if 
someone has land, here's a great source of historical fruiting plants 
(not just apples)
http://www.treesofantiquity.com/
Trees of Antiquity sells all sorts of amazing fruit trees, they even 
have a few SCA-period apples, which is something one can't find in 
the supermarket. Here are trees they carry (no, they do not sell 
fruit, only trees)
The earliest trees i saw listed are:
WHITE PEARMAIN - England 1200 A.D. - Oldest known English Apple.
CALVILLE BLANC - France 1598 -  gourmet culinary apple of France...
SUMMER RAMBO - France 1535 (Rambour Franc) - Large red fruit, bright 
striped. Breaking, crisp, exceptionally...
LADY (Christmas Apple, Api) - France 1600 - Traditionally used in 
Christmas decorations and...
COURT PENDU PLAT - Europe 1613 (probably Roman) - The name is derived 
from Corps Pendu, referring to the shortness...
API ETOILE (Star Lady) - Switzerland 1600's - Very unusual oblate 
(flattened) shape looking like a rounded...
ROXBURY RUSSET - Massachusetts prior to 1649 - Excellent old American 
cider apple, a keeper and good for eating...
RHODE ISLAND GREENING - Rhode Island 1650 - Favorite American cooking 
apple known in earliest colonial...
CALVILLE ROUGE D'AUTOMNE - France 1670 - Large, with characteristic 
ribbed Calville shape.

There's more info on line for all of them...

And, yes, i read the Florilegium file, apples-msg. The link above is 
to growers who have replaced the Sonoma Antique Apple Nursery, which 
is no longer. The URL for SAAN is now a placeholder only and has 
nothing about fruit trees on it.

So, what varieties are available today (without growing one's own) 
that are period or close to period? Are Pippins as close as we can 
get? (crab apples are an awful lot of work for a feast)
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita


Date: Sun, 26 Oct 2008 13:31:18 -0400
From: Gretchen Beck <grm at andrew.cmu.edu>
Subject: Re: [Sca-cooks] Historical Apples
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
	sca-cooks at ansteorra.org

Gravenstein's perhaps?

<http://en.wikipedia.org/wiki/Gravenstein>

I've never seen these in stores in my area (although perhaps I'm just not
looking), but the wikipedia suggests they are popular in Nova Scotia. 

toodles, margaret 

--On Sunday, October 26, 2008 10:17 AM -0700 Lilinah
<lilinah at earthlink.net> wrote:
<<< Apples are so common... and yet... i know that many of the varieties most
commonly found in the supermarket are fairly recent hybrids. And i have
trouble finding many of the apples i remember from 40 years ago. I've
read that modern apples are being bred to be sweeter and sweeter,
although we can still find some tart apples in the supermarket.

This curiosity was brought on by a recent cooking competition in which a
couple judges were complaining that an entrant had not use period apples,
as if we can find them in the supermarket. >>>


Date: Mon, 27 Oct 2008 22:03:34 -0500
From: "otsisto" <otsisto at socket.net>
Subject: Re: [Sca-cooks] Antique apple
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

Cox Orange pippin 1825/30, was said to be a "chance seedling" from a Ribston
pippin. Ribston Pippin originated from Rouen in Normandy and first planted
near Ribston Hall in Yorktown. Ribston Pippin date is unknown.

Margil apple has been known to have been cultivated in Brompton Park Nursery
1750 but it is believed to be of French origin.
http://www.orangepippin.com/apples/margil.aspx

source for some info on apples
http://www.orangepippin.com/varietyindex.aspx

-----Original Message-----
Stark Bro's nursery has Cox Orange Pippin Antique apple In their catalog.
Climes it is a "Classic English apple" Zone 4-8 if you have room for them.
plachoya


Date: Sun, 26 Oct 2008 13:21:30 -0500
From: "otsisto" <otsisto at socket.net>
Subject: Re: [Sca-cooks] Historical Apples
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

this might help some with varieties
http://www.bighorsecreekfarm.com/descriptions1.htm

Most of them seem to go only back to the 1700s but there is a probablility
that some of those may have gone further back.

German, Bietigheimer, 1598
Cathead, English, 1629

De


Date: Tue, 28 Oct 2008 22:58:19 -0400
From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] Historical Apples
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Lilinah wrote:
<<< So boiling it down, I want to know:
** which of the typical commercial apples available generally in the 
US are as close as one can come to SCA- period apples**
(might also help Canadians, but you guys grow your own :-)
(plus I concede that in this case it'll have to be European apples) >>>

One has to do this state by state. What I can locate in Michigan is
not what finds in California or Virginia for instance.
In California--
http://www.latimes.com/features/food/la-fo-apples12sep12,1,2159365.story?coll=la-headlines-food
http://www.allaboutapples.com/orchard/ca04.htm

General notes and a full series of links:
http://www.ithaca.edu/staff/jhenderson/apple.html 

You might run names of available varieties that you encounter through 
the database
at http://lescrets.free.fr/pomme1/fpommes/varietes.html
http://www.westonapples.com/apples.htm  also has dates.

I'll check my copy of Morgan and Richards The New Book of Apples and see 
what it says.

Johnnae


Date: Tue, 28 Oct 2008 16:18:17 -0500
From: "otsisto" <otsisto at socket.net>
Subject: Re: [Sca-cooks] Historical Apples
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

Dabbled a bit. Jonathan apples are descended from Esopus Spitzenberg apples
which was found in Esopus, NY in the late 1700s. ES apples are of unknown
"parentage". 150 aprox. yrs. not very close so no chocolate for me.

De

-----Original Message-----
So boiling it down, I want to know:
** which of the typical commercial apples available generally in the
US are as close as one can come to SCA- period apples**
(might also help Canadians, but you guys grow your own :-)
(plus I concede that in this case it'll have to be European apples)
--
Urtatim (that's err-tah-TEEM)


Date: Wed, 29 Oct 2008 02:21:22 +0000
From: Holly Stockley <hollyvandenberg at hotmail.com>
Subject: Re: [Sca-cooks] Historical Apples - substitutions for
To: <sca-cooks at lists.ansteorra.org>

Part of the problem is that it's so very regional.  There are something over 7500 named apple varieties, worldwide.  Around 2500 in the US alone.  They crossbreed VERY easily, and throw up sports regularly.  That's why pure stocks are usually created by grafting.  Differences between the red delicious of today and 30 years ago isn't genetic - it's root stock choice, growing conditions, and (like wine) terrior.  In my neck of the woods, the grocery store has around 20 varieties.  30-40 at the farmer's market.  200-300 if I want to go for a drive.  I suspect this isn't typical. 

So, what you probably want is less a substitution variety-for-variety, than to understand what KIND of apple you're looking for.  Most European apples from period are considered subacid - sweet, with a low level of malic acid.  Pretty different from the New World crab apple/old world dessert apple crosses common today.  

The other factor is WHICH period apple you're going for.  

What follows is strictly my opinion, and based on easily available varieties in my locale.

Calville Blanc d'Hiver - the premier French dessert apple.  To my mind, you won't ever get another variety that isn't an equally elusive sport of it that tastes very close.  But a Jonagold or Jonalicious would be a decent attempt at a similar firm fleshed, sub-acid dessert apple.

Reinette - Jonathan is a decent doppleganger for this one, if it's a particularly sweet Jonathan.

Winter Pearmain - Ask for a sweet, subacid russet - most of them tend to be pretty interchangeable when baked anyway.

Blue Pearmain - A sweet winesap would do.

Snow apples are also a good choice.  Though often not a lot bigger than Lady apples.

Cider apples are a LOT harder.  Many of them are pretty darned unique.  And, since we drink a lot less cider these days, much less cultivated.  Classical cider varities cannot be replicated by commercial eating varieties.

Better yet might be to order a sampler pack of period apples and modern varieties from one of the growers like Treemendus and have an apple tasting party.  (with cheese, and water crackers, etc.  I've done it once with hard cider, as well - but that makes it awfully hard to remember what apples you did like).  Or, if you have a Fresh Market nearby, you can usually get one of the clerks to romp through the apple section with a knife for you.  Try different varieties and see what might match the period ones.  Once you get used to tasting apples, you'll start being able to pick out substitutes from descriptions with a half-way decent degree of accuracy.

Femke


Date: Tue, 28 Oct 2008 23:30:28 -0500
From: "otsisto" <otsisto at socket.net>
Subject: Re: [Sca-cooks] Historical Apples - substitutions for
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

To my understanding, apples are indigenous to Europe. Crabapples possible
origin may be Scotland or Sweden.
When you say "New World" are you mostly speaking of present day crabapples
or has there been a discovery on crabapples indigenous to the Americas?

De

-----Original Message-----
So, what you probably want is less a substitution variety-for-variety, than
to understand what KIND of apple you're looking for.  Most European apples
from period are considered subacid - sweet, with a low level of malic acid.
Pretty different from the New World crab apple/old world dessert apple
crosses common today.


Date: Wed, 29 Oct 2008 11:04:37 +0000
From: Holly Stockley <hollyvandenberg at hotmail.com>
Subject: Re: [Sca-cooks] Historical Apples - substitutions for
To: <sca-cooks at lists.ansteorra.org>

<<< To my understanding, apples are indigenous to Europe. Crabapples possible
origin may be Scotland or Sweden.
When you say "New World" are you mostly speaking of present day crabapples
or has there been a discovery on crabapples indigenous to the Americas?

De >>>

Confusing terminology, I think.

When I said crabapple, I meant any of the numerous Malus sp.  A fair few of which like M. coronaria, and M. fusca, are native to North America.

The Orchard apple, in fact, originated in Asia, according to the latest in genetic and pomological research.

The thing you always have to keep in mind is that apples of all types cross-breed with abandon.  The only way to maintain a variety is essentially to clone it via grafting or budding.  

Thus, all newer apples are either crosses of cultivated apples, crosses of wild apples and cultivated apples, or "sports".

Femke


Date: Wed, 29 Oct 2008 08:55:36 -0400
From: ranvaig at columbus.rr.com
Subject: Re: [Sca-cooks] Historical Apples - substitutions for
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

<<< Differences between the red delicious of today and 30 years ago isn't genetic - it's root stock choice, growing conditions, and (like wine) terrior. >>>

I suspect that a bigger difference is how fresh they are when they reach you.  Just because apples can be stored doesn't mean that they will taste the same.  Someone already commented that Red Delicious become mealy very quickly

Ranvaig


Date: Wed, 29 Oct 2008 15:17:12 +0000
From: Holly Stockley <hollyvandenberg at hotmail.com>
Subject: Re: [Sca-cooks] Historical Apples - substitutions for
To: <sca-cooks at lists.ansteorra.org>

> Some of your vocabulary has me a bit confused. What do you mean by 
> "sports" and "terrior"?

A "sport" begins as a genetically mutated branch on a tree.  The fruit of the mutated branch is often similar but with enough distinction to warrant propagating in its own right.  Red Rome, for instance, is a sport of Rome Beauty, and Royal Gala is a sport of Gala.

"terroir" is essentially "flavor of the Earth."  It refers to the nuances of flavor in a fruit specific to the place it's grown.  Mostly used for wine, but true of other fruits as well.

> Do you mean that the crab apples and the dessert apples today are 
> crosses within each type? Or that New World crab apples and sold 
> world dessert apples have been crossed to produce most of the common 
> apples today?

Any seeds planted in this country from the first trees planted here would have been hybrids either of old world varieties with each other or with native crabs.  It's the nature of the apple.  And Johnny Appleseed did just that.  The best seedlings tended to then be grafted and cultivated.  And lots of the others just went into cider.> This list may be too detailed for me, right now unless I can find > those specific varieties. Which ones of these are eating apples? > Which are best for cider? Which are better in pies and such? I can > make some guesses from your descriptions, though.

All of those I listed are decent eating and cooking apples, for the most part.  I don't usually bake with winesaps, but you could.  

I didn't even get INTO cider apples, which are a whole 'nother ball of wax.  A good cider fresh or hard)  is a blend of apples.  You can buy Honeycrisp cider around here, but I can't imagine why you'd want to.  Bleh.  You need four characteristics:  Sweet, sharp, bitter, and aroma.  (Though the last is often satisfied by one of the varieties used for the first three.).  I refer you to a better description of the concept here:
http://www.greenmantlenursery.com/fruit/apple-cider.htm
http://www.northamericanbrewers.org/ciderstylesprimer.htm

If you're interested in making some, you might try some of the commercial varieties first.  I have a few favorites:

http://www.dryblackthorncider.com/b/index_B.html
http://www.cidery.com/
And, if you can find it, my personal favorite, K draft Cider:
http://en.wikipedia.org/wiki/K_cider

> And I suspect most of the apples sold in my stores are likely 
> chosen because they are better eaten fresh, or perhaps in pies, 
> although that usage may be falling as well. I've had abysmal luck 
> making cider when I tried using fresh apples or even apple juice, but 
> what were the good cider apple varieties in period or even today?

See above, Greenmantle Nursery's site.  Off the cuff I'd guess your attempts had way too much sugar and too little malic acid to be palatable.

Femke


Date: Wed, 29 Oct 2008 10:56:47 -0700
From: Lilinah <lilinah at earthlink.net>
Subject: Re: [Sca-cooks] Historical Apples - substitutions for
To: sca-cooks at ansteorra.org

Stefan asked about:
<<< "sports" and "terrior"? >>>

Femke made a typo - that should be "terroir". It is the word commonly 
used in French to describe wine grapes from a very specific region, 
and not just the general region where the grapes are grown, but even 
which side of a hill.

That is because the geographic location, the topography, the type of 
soil and the climate all effect the flavor of food grown on plants. 
So, as Femke was discussing, a particular type of apple grown in 
California and in Michigan, assuming that both the root stock and the 
specific grafted apple type are identical, will actually taste 
different.

Even if i grew a particular period apple tree in my back yard 
(assuming i had one) here in Northern California, there's a good 
chance that its apples will have significant flavor, and potentially 
even texture, differences from the same apple grown in, oh, say 
France.

Here's a definition of sport, not mine:
In botany, a sport is a part of a plant (normally a woody plant, but 
sometimes in herbs as well) that shows morphological differences from 
the rest of the plant. Sports may differ by foliage shape or color, 
flowers, or branch structure.

In other words, it is a spontaneous mutant.

For example, on a tree producing all yellow apples, a sport would be 
a red apple, which may also have some flavor differences from the 
yellow apples. If the differences are found to be desirable, then 
trees may be grown from that sport, and it can become a new breed.

On the Trees of Antiquity website, there are a number of apple trees 
they sell that were developed from sports. Since sports happen 
naturally, they have happened in the past as well.
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita


Date: Wed, 29 Oct 2008 12:08:52 -0700
From: Lilinah <lilinah at earthlink.net>
Subject: Re: [Sca-cooks] Historical Apples - substitutions for
To: sca-cooks at ansteorra.org

<<<
<< Calville Blanc d'Hiver - the premier French dessert apple.  To my
mind, you won't ever get another variety that isn't an equally
elusive sport of it that tastes very close.  But a Jonagold or
Jonalicious would be a decent attempt at a similar firm fleshed, sub-
acid dessert apple.

Reinette - Jonathan is a decent doppleganger for this one, if it's a
particularly sweet Jonathan.

Winter Pearmain - Ask for a sweet, subacid russet - most of them tend
to be pretty interchangeable when baked anyway.

Blue Pearmain - A sweet winesap would do.

Snow apples are also a good choice.  Though often not a lot bigger
than Lady apples. >>

I don't recognize many of the modern names you mention. I guess I'll
need to pick up the apples and start reading the little stamps on the
apples. >>>

She listed few modern names:
1. Jonathon - developed in New York around 1825.
http://en.wikipedia.org/wiki/Jonathan_(apple)
1a. Jonagold - obviously a cross between Jonathon and Golden Delicious.
1b. Jonalicious - obviously a cross between Jonathon and Red Delicious.

2. Winesaps - have been mentioned before in other messages.
(i'm shocked there's no wikipedia entry for Winesaps!)

3. Snow apples - i'm not sure i've ever heard of these, which 
apparently date back to the 19th c. Maybe it's regional and just not 
common out here in California

4. Russets - apples that normally exhibit russeting, that is, instead 
of a smooth and shiny skin (of any typical apple color), the apple 
skins begin smooth, then turn brownish, matte, and sometimes a bit 
rough. This is not unusual in old apple breeds, but modern breeds are 
worked on so that they don't russet, since that is now considered 
"undesirable". Apparently in Shakespeare's time, russets were called 
"leathercoats".
http://en.wikipedia.org/wiki/Russet_apple

<<< This list may be too detailed for me, right now unless I can find
those specific varieties.  Which ones of these are eating apples?
Which are best for cider? Which are better in pies and such? I can
make some guesses from your descriptions, though. >>>

Jonathons and Winesaps can be eaten out of hand or used in baking. 
According to a couple websites, Winesaps can also be used for cider. 
Some russets can be used for cider, but cider apples are generally 
rather specific. They tend to be very hard and even a little bitter, 
and are not usually pleasant to eat out of hand, although there are a 
few exceptions, but make wonderful cider.

<<< I'm assuming that "decent doppleganger" means a good substitution? >>>

"doppleganger" is German and literally is "double goer". It 
originally meant a spirit who is identical to a living person", 
generally a rather ghostly double, which often behaves in a sinister 
manner. It is used in English literature and conversation to refer 
usually to someone who looks, and often behaves, just like someone 
else to whom they are not related. So in this case, i'd say it would 
mean a good substitute, and not something evil :-)
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita


Date: Wed, 29 Oct 2008 13:18:53 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: [Sca-cooks] Historical Apples - substitutions for
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

<<< I suspect that a bigger difference is how fresh they are
when they reach you.  Just because apples can be stored
doesn't mean that they will taste the same.  Someone
already commented that Red Delicious become mealy very
quickly

Ranvaig >>>

But it is also how ripe they were when they were picked.  The majority of all fruit that you find in the major supermarkets were picked before they were ripe, then gassed to make them look ripe.  I believe that this also has a hand in the mealiness of Delicious apples.  A cousin of mine is a farmer in Milton-Freewater, Oregon.  Up until a few years ago, he had a large orchard growing both Golden and Red Delicious apples.  Many years ago, my family went on vacation in September on a three week car trip to visit various relatives of ours in the Pacific Northwest.  We spent a couple of days with this cousin and when we left, he gave us two huge boxes of freshly picked, tree ripened apples of both varieties.  The apples stayed in their boxes for another two weeks, before we got home.  Once home, Mom and I began a marathon apple canning stint.  We canned apple slices, apple butter and apple sauce.  We made apple pies and apple pan dowdy.  And we ate fresh apples daily.  Even one month after picking, those apples remained crisp, juicy and flavorful while fresh.  Not a hint of mealiness.  I know that Delicious apples are truly delicious when picked ripe off the tree.  But I believe that when picked green, gassed to look ripe and stored to long, they become mealy, flavorless and yechy.

I also know from experience that apricots are truly wonderful, sweet and flavorful when picked ripe off the tree.  The apricots you buy at your supermarket are hard, acidic and tasteless, because they are picked green and gassed to look ripe.  Up until last week, we had a huge apricot tree in our back yard.  It consistently produced wonderful apricots that were true ambrosia.  Unfortunately, the tree, after forty years of life, succumbed to a bad fungal infection and died.  Its replacement is being researched as I write this.  We also had a bad infestation of bark beetle and have lost two peach trees and several other ornamental trees.  Next week, we are having our yard sprayed to remove the pest.  However, I plan to replace these trees with more fruit trees, including peach, apple, cherry, plum, the aformentioned apricot and possibly an almond tree.  The only tree that has not been affected is out 100 year old pecan tree.  An arborist and a pest control expert says that it is thriving well and can resist such problems.

Huette


Date: Sat, 1 Nov 2008 19:53:49 -0700
From: David Friedman <ddfr at daviddfriedman.com>
Subject: Re: [Sca-cooks] Historical Apples
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

<<< There's an orchard here in Michigan that grows a lot of period 
varieties.  And they ship!

http://www.treemendus-fruit.com/ >>>

Note that most of their antique apples are not period for us. Ones I 
noticed that I believe are were Calville Blanc d'Hiver, Lady Apple, 
Sops of Wine, and Summer Rambo.
-- 
David/Cariadoc
www.daviddfriedman.com


Date: Sun, 2 Nov 2008 16:00:56 -0800
From: Lilinah <lilinah at earthlink.net>
Subject: Re: [Sca-cooks] Historical Apples
To: sca-cooks at ansteorra.org

Cariadoc wrote:
<<< Note that most of their antique apples are not period for us. Ones I
noticed that I believe are were Calville Blanc d'Hiver, Lady Apple,
Sops of Wine, and Summer Rambo. >>>

I have found Calville Blanc and Summer Rambo apples as 16th century, 
and Lady apples at the very end of the 16th c.,  and Calville Rouge 
d'Automne as 17th century.

However, i have found Sops of Wine (i assume, perhaps incorrectly, 
they are related to modern Winesaps) as dating to 1832.
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita


Date: Mon, 24 Nov 2008 15:13:49 -0600 (CST)
From: jenne at fiedlerfamily.net
Subject: Re: [Sca-cooks] Flooded Apples?
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

<<< I know that Rumpolt uses flour dusted over things to be fried in butter in
his Flooded Apples recipe, which has been well-received here. >>>

Thanks for another example.  What are "Flooded" apples?

I assume these are sliced or chopped apples floured and then fried.
Does it specify to peel the apples first?
==========

No peeling, just cored and quartered:

47. Take apples/ and cut them quarterways/ sprinkle them with flour/
and toss them in hot butter/ and bake [fry] them/ sprinkle them with
sugar/ and give warm to the table/ so it is called geschwembt [flooded] apples.

(Gwencat's translation)

It makes a very yummy desert item, especially when paired with Sabrina
Welserin's "Snow".
-- 
-- Jenne Heise / Jadwiga Zajaczkowa


Date: Sun, 7 Feb 2010 01:27:00 +0000
From: Holly Stockley <hollyvandenberg at hotmail.com>
To: <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Apples....

<<< [My friend] wants to do some work with some period recipes that use pippin apples.  She cannot get pippin apples here (or at least, not at this time of year, although neither of us recall ever seeing them for sale locally).  What's the most reasonable equivalent she's likely to find in American produce department?

Maire >>>
			  		 
Finding an apple that resembles any of the varieties identified in period sort of depends on the availability of varieties AT you local grocery store.  Around here - rather a lot.  Two dozen varieties are not an uncommon site - in season.  "American produce department" doesn't mean a lot.  

If we're talking a typical MegaMart with around 5 or 6 varieties - try for a Golden Delicious, or maybe a Jonalicious.  If you've got a Whole Foods or Fresh Market nearby you might try for GingerGold, Empire, or Snow apples.  You're not real likely to run into Cox Orange Pippin or Glory of York.

Most period apple varieties tend to be sweet, and have russeted skin.  Which is why they've fallen out of favor - we like shiny apples, no matter the color.  Russeting is considered a flaw.

Femke


Date: Sun, 07 Feb 2010 18:01:51 +1300
From: Antonia di Benedetto Calvo <dama.antonia at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Apples....

S CLEMENGER wrote:
<<< Perhaps it would be more instructive if I asked what the characteristics of a medieval pippin would have been? tart? sweet? etc? >>>

Hmm... a little research suggests that in the US, the generic term 
pippin might be used as a synonym for 'Newtown Pippin'.  This page makes 
it out to be a "firm, tart apple that's great for pies, baking, and 
applesauce."

http://www.foodsubs.com/Apples.html

Here's another page about the "pippin" (really the Newtown Pippin).
http://www.specialtyproduce.com/index.php?item=20211

Anyway, calling describing an apple simply as a 'pippin' is just 
confusing, as there are *many* varieties of pippin apples and whether or not an apple is a pippin is not indicative of its qualities. For 
example, while the Newtown Pippin is green-skinned and tart, the Cox's 
Orange Pippin is yellow-and-red striped, sweet and subacid. So, there's 
no real way to guess what the equivalant to a Medieval 'pippin' would be without more information.
-- 
Antonia di Benedetto Calvo


Date: Sun, 07 Feb 2010 18:03:12 +1300
From: Antonia di Benedetto Calvo <dama.antonia at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Apples....

David Friedman wrote:
<<< I don't know if any of the current varieties called pippins are 
period--my guess is not. Does her recipe specify pippins? I know that 
it's part of the name of some out of period varieties, such as Newtown 
Pippin and Cox's Orange Pippin, but don't have a clear idea of what 
characteristics get something called a pippin, and a quick google 
didn't provide much help. >>>

A 'pippin' is an apple strain that arises from a chance pollination 
rather than any specific type of apple.
-- 
Antonia di Benedetto Calvo


Date: Sun, 7 Feb 2010 01:03:25 -0600
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Apples....

For most of period, pippin is a reference to any apple from a tree grown 
from seed (pip).  In the 16th Century, the term came to refer to a hard, 
late ripening, long lasting apple of acid flavor (Davidson).  The original 
pippins were mostly cider apples.

Most of the varieties currently referred to as "Pippins" are of 18th, 19th 
and 20th Century origin.

So, depending on when the recipes were written down, your friend may want to 
go with a period apple, such as an Annurca (Italian, probably the apple 
referenced by Pliny) or a White Pearmain (England, 1204) or work 
specifically with one of the "pippins."  The Newton (or Albemarle) Pippin 
isn't period (early 18th Century) or European (being a NA cultivar), but it 
may be a good choice for availability.

Bear


Date: Sun, 7 Feb 2010 13:57:45 +0000
From: Holly Stockley <hollyvandenberg at hotmail.com>
To: <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Apples....

< Most period apple varieties tend to be sweet, and have russeted skin.  ...

Femke >

<<< What varieties of period apples were you thinking of with those 
characteristics? >>>

I live close enough to Tree-mendus Fruit  (http://www.treemendus-fruit.com/) to be able to run down there periodically in the fall and buy a few of a LOT of different varieties - and a lot of them are period.  So my suggestions were sort of based on a comparative taste-testing.  Though it varies a LOT from year to year.  

So, Claire Blanc d'Hiver is a lot like a very sweet GingerGold or a Golden Delicious (more like the Ginger Gold, but those are harder to find).

Pearmains tend to, as a rule, be sweet and subacid.  

Snow (Fameuse) apples are like a Lady apple - without having to peel and core 90 thousand of the little things.  They're small, but they're not THAT small.  Though Fresh Market used to carry Lady apples, too.

The Russetting remark was also based primarily on personal experience.  Most of the period varieties I've gotten MY hot little hands on have tended to have more russetting than modern breeders would consider acceptable.
http://en.wikipedia.org/wiki/Russet_apple

I also spent 8 years at a University that puts a LOT of time and effort into apple breeding and assessment.  Those of us who were under the auspices of the College of Ag and Nat Resources had ready access to piles of fresh apples every fall - as long as you were willing to stand there outside the Hort office with your arms and T-shirt filled with apples, listening to the researcher drone on about this years' tests.  

Remember that apples are open pollinated.  If you plant a seed from the apple you're eat, you'll get an apple tree - but the fruit it bears will not be much like the one you're eating.  It might be better - it might be sawdust with skin.  Apple trees planted from "pips" also often don't bear every year.  Maybe every other, maybe less than that.  So, in the interest of consistency and strain improvement, grafting has been practiced since at least Roman times.  Pips are still planted, in the search for interesting new varieties - though the crosses are usually deliberate.

Blame Johnny Appleseed for the plethora of American varieties, at least in part.  ;-)  1000's of them, most of which have never been named and might exist only as a single tree.  PLUS a lot of these crossbred with native crabs, leading to higher acid concentrations.

That, again, is a generalization.  There are scads of European (especially British) cider apples that are VERY high acid.  Not much sweetness at all.  (But good to eat with a little salt).  They've been bred for the characteristic.  

But if you take the across the board, those apples not considered cider apples that were known in period and that are still around have a tendency to be sweeter than modern American styles.  It's a matter of taste.

And the fact that modern "pippin" varieties are tart doesn't really have any bearing on the period version.  The period varieties I've tried are invariable sweet and subacid

So I was going with a short list of easily locatable modern apples similar in flavor, texture, and cooking characteristics to the period ones I've played with.  This is the long version.

(If I'm still here in Oct, maybe I'll do an period pippin tasting class.  ;-)

Femke


Date: Tue, 9 Dec 2014 19:54:12 -0500
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Whole Apples in Syrup?

<<< Does anyone know of any period recipes for whole 
apples in syrup? I know there are period recipes 
for other varieties of fruit preserved whole in 
syrup or honey, but I was wondering about 
apples. I got a bunch of tiny little Lady apples 
(a late 16th c French variety) and wanted to 
preserve them. Part of the apeal of these 
particular fruit is the cute tiny size, so I do 
want to keep them whole. They are also tasty and 
sweet.

Juana Isabella >>>

Rumpolt has a lot of recipes for apples, 
including one for cored whole apples in syrup, 
and several others for whole apples.

Confect 1. Take water and sugar/ and let come to 
a boil/ peel apples/ and cut them apart/ or take 
them whole/ and stab the core out with a sharp 
hollow iron/ that the apples remain whole/ and 
when the water along with the sugar comes to a 
boil/ then throw the apples in/ and let cook/ 
until they become soft pull them out on a clean 
board/ and let the syrup boil/ lay the apple 
slices in again/ and let a good boil open (come 
to a good boil) with it/ that it does not scorch/ 
pull them out/ and lay them nicely around a dish/ 
and pour the syrup over the top/ and let become 
cool.  And when you will give to a table/ then 
sprinkle them with small coated comfits/ like 
this it is good and elegant.

Zugem?? 39.  Take apples/ and hollow them out/ or 
press the core out with an hollow iron/ mix a 
dough with wine/ and roll the apples in it/ throw 
them in hot butter/ and fry/ so the dough becomes 
crisp/ give warm on a table/ and sprinkle it with 
sugar/ like this it is good and well tasting.

Zugem??  40.  Take apples/ hollow them out/ and 
throw them in hot butter/ fry them/ that they 
become a nice brown/ and take them out into a 
fish kettle/ put anise/ ground cinnamon and 
sugar/ over it/ pour wine over/ and let a boil 
quickly open/ that a short broth develops/ yet 
that the apples not overcook/ that one can lift 
them out whole in a dish/ sprinkle  it with 
sugar/ and give warm on a table/ like this it is 
good and lovely.

Zugem??  48. Hollow the apples out/ put cinnamon 
and sugar through each other in them/ put them in 
a tart pan/ or push it in a hot oven/ and roast 
them/ put fresh butter in it/ or crystallized 
sugar/ give warm on a table/ and sprinkle it with 
sugar.

Gebackens  18. Cut apples from each other/ when 
they are peeled/ cut the core away/ and fry them 
with such a dough in hot butter/ and give warm on 
a table/ sprinkle it with white sugar. Or take 
the apple whole/ and take out the core with a 
hollow iron/ that the apple nevertheless remain a 
little whole/ fry with such a dough/ and give 
warm on a table.

Gebackens 30. Take pears and peel them/ cut the 
stems off/ that the core remains on it/ cut them 
small with black raisins/ and saute them in 
butter/ mix with cinnamon and sugar/ and saute 
well/ until they are completely dry/ and let 
cool.  Then take the filling and make them around 
the pear stems/ push them in a batter/ that was 
made of clear wine and almonds/ roll them around 
in it/ and throw in hot butter/ fry nicely slow/ 
sprinkle with sugar/ and give warm on a table. 
Thus one also makes the stuffed apple.

Gebackens 38. Take apples/ and cut the core out/ 
splash a little wine over/ that it is a little 
damp/ flour well/ and throw in hot butter/ fry/ 
that they are nicely crisp/ and give warm on a 
table/ and sprinkle with sugar/ Therefore one 
calls them floating apples from the butter.

Ranvaig


Date: Tue, 09 Dec 2014 20:59:04 -0500
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Whole Apples in Syrup?

Not quite prior to 1600, but the 1608
A Closet for ladies and gentlevvomen. or, The art of preseruing, conseruing, and candying contains the following recipe.

My edited and annotated edition of the original book may be found at 
http://www.medievalcookery.com/notes/1608closet.pdf  

[3] To preserue Pippins greene.

TAke Pippins when they be small and greene of the tree, and pare three or four of the worst, and cut them all to pieces, then boyle them in a quart of faire water till they be pap, then let the liquor come from them as you do from your quodiniacke into a bason, then put into the? [them] one pou?d [pound] of sugar clarified, and put into this as many greene Pippins vnpared as that liquor will couer, and so let them boyle safely, and when you see they be boyled as tender as a quodling, then take them vp, and pill of the outtermost white skinne, and then your Pippins will be greene, then boyle them in your Syrope againe till the Syrope be thicke: and so you may keepe them all the yeare. 

Johnnae


Date: Thu, 11 Dec 2014 10:57:12 -0500
From: Alexander Clark <alexbclark at pennswoods.net>
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Whole Apples in Syrup?

Not strictly period, but Digby has a recipe for apples in gelly.
There's also a listing of "Pomys en gele" in the menu for John
Chandler's feast in Harleian MS 279 (Austin, Two Fifteenth-Century
Cookery-Books).  But the latter is without a recipe or detailed
description.
-- 
Henry/Alex


Date: Fri, 12 Dec 2014 00:20:35 -0500
From: Robin Carroll-Mann <rcarrollmann at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Whole Apples in Syrup?

Apicius mentions preserving whole apples (stem on) by submerging them in
honey.  Also figs, plums, pears, and cherries.

Brighid ni Chiarain


From the fb "SCA Cooks" group:

Keirin Lazauskas-Ralff
September 15 at 12:52pm
What is your favorite period vegetarian appelmoes recipe? I have a few pounds of apples I need to use up pronto, and canning is probably going to be my best bet.

Urtatim Al-Qurtubiyya 
8/16/15
I compared 5 recipes in "Two Fifteenth Century English Cookbooks", then came up with my own redaction.

Harleian Ms. 279 (c. 1430)

Lxxix. Apple Muse. Take Appelys an sethe hem, and 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.

Cxxxiiij. Apple Moyle. Nym Rys, an bray hem wyl, & temper hem with Almaunde mylke, & boyle it' & take Applys, & pare hem, an small screde hem in mossellys; throw on sugre y-now, & coloure it with safroun, & caste ther-to gode pouder, & serue f[orth].

Cxxxv. Applade Ryalle. Take Applys, & sethe hem tylle they ben tendyr, & than let hem kele; then draw hem throw a straynour; & on flesshe day caste ther-to gode fatte brothe of freysshe beef, an whyte grece, & Sugre, & Safroun, & gode pouder; & in a Fysshe day, take Almaunde mylke, & oyle of Olyff, & draw ther-vppe with-al a gode pouder, & serue forth. An for nede, draw it vppe with Wyne, & a lytil hony put ther-to for to make it than dowcet; and serue it forth.

Laud Ms. 553 (Bodleian Library)

Pommesmoille. Nym rys & bray hem in a morter, tempre hem vp with almande milke, boille hem: nym appelis & kerue hem as small as douste, cast hem yn after ye boillyng, & sugur: colour hit with safron, cast therto goud poudre, & 3if hit forth.

Apply moys. Nym appeles, seth hem, let hem kele, frete hem throwe an her syue; cast it on a pot / & on a fless day cast thereto goud fat broth of bef, & white grese sugur & safron, & on fissh days almand mylke, & oille de oliue, & sugur, & safron: boille hit, messe hit, cast aboue good poudre, & 3if it forth.

Anahita's Recipe
24 apples - peel, core, cut up
4 cups ground almonds
1 gallon warm water
1-1/2 cups sugar
1 tsp. saffron
1 tsp. red sanders
1/2 salt
Good Powder:
1-1/2 tsp. ginger
1-1/2 tsp. cinnamon
1-1/2 tsp. cloves
1-1/2 tsp. mace
3/4 tsp. pepper
3/4 tsp. grains of paradise

Make almond milk with ground almonds and warm water.
Simmer apples in almond milk until tender.
Puree in food processor. We actually used a potato masher.
Add remaining ingredients and simmer until thick.
Taste and adjust seasonings.

NOTE: This recipe could have used a little more liquid. As it was, it came out fine, but we might have added a couple cups of water while the apples were cooking. I would suggest using more water to make the almond milk. After all, there wouldn't be a full gallon of almond milk with a gallon of water.
Also, because we used the potato masher by hand, this wasn't a fine purée, but had a bit of texture, which i like.

From the fb "SCA Cooks" group:

Lauren Zinn
October 13 at 9:36am · Missouri City
The finished batch of Frittelle di Pomi!

In English, this means apple fritter in Italian. These are the more period versions from the 15th century. As described in the Libro de arte coquinaria by Maestro Martino de Como.

The modern versions are more like a doughnut. In Venice during carnival season, they would cut an apple horizontally then slice the round where it's a 1/4 in thick. Then cut out a circle in the middle, dip it in batter and put it in oil or lard to fry



The English translation is: Peel & clean the apples well and boil or cook under coals; remove the hard part from their middles and crush well; and add a little yeast together with a bit of sifted flour and some sugar; and prepare the fritters, frying them in good oil.

And if by chance you do not have any pork fat, use good oil. And similarly, if you don’t want to use sugar, use some good honey.

I also used: 
7 honey crisp apples, 
1 pkg. of yeast, 
1/2 sugar, 
1.75 cups of flour. (All-purpose flour is the closest I found to be historically correct, according to my research)

As a side note, I cored the apples before I put them into the pot to boil. That way it will easier crushing it. I wanted some chunks so I didn't "crush" it till it looked like applesauce. That way I could actually taste an apple. Also, you don't need that much water, maybe only 3-4cups. Make sure to drain completely and possibly pay dry. You don't want too much moisture before adding the other ingredients. The yeast will take longer to rise if the Doug is soggy. I waited about 45 min before prepping to fry to let the yeast rise. 
For Lard, I used the one in the green and white box in the baking isle. It's hard to find natural pig fat in Houston. I recommend using half the box. That way the fritters don't come out too greasy in the end.

Lauren Zinn 
I kept my oil between medium high and medium low. Then both air dried and toweled dried them. If you have any other questions, please don't hesitate to ask
October 13 at 1:58pm

<the end>
Edited by Mark S. Harris	apples-msg	Page 56 of 56