At All Hallows Feast event last weekend we had this as a dessert with rose cream pudding. For All Hallows we used apple mush but the recipe I tried from the book before the event called apples cut as small as dust. Anyway the apple mush with rose cream pudding was delicious. I didn’t change the recipe for the feast much. At the event I decided at the end not to use rice flour because the mush was already thick enough. So here is the translation of the original recipe from “Take a Thousand Eggs or more”:

Pommesmoille (serves 4)

Laud MS. 553,  Volume II

Take rice & bray them in mortar, mix them up with almond milk, boil them: take apples & cut them as small as dust, cast them in after the boiling, & sugar: color it with saffron, cast thereto good powder, & give it forth.

3 dl Almond milk (see basic recipes from above)

1 tablespoon rice flour

2 dl apples cut as small as dust

3 tablespoon sugar

¼ teaspoon ginger

½ teaspoon cinnamon

pinch of saffron

Peel the apples and cut them very small, as small as dust 😉 . Make almond milk and put it in a pot. Bring it to boil. Mix rice flour to a dash of water. Add the thickener (rice flour with water) to pot constantly whisking the almond milk. Add apples and spices and let it simmer about 5 minutes and serve.

Comments: You can add more sugar if you want it to be more sweet.

This time I have “a making of” picture with apples cut as small as dust and almond milk in Ida’s  lovely present pitcher!

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