apples


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!

Today is May Day, International Workers Day and it is very common in Finnish households to make and eat (or just buy them ready from grocery) Finnish doughnuts which are rolled in sugar. This recipe reminded me about those doughnuts. Finnish translation for this recipe is found again in “Reseptit” –page.

Lente ffrutours (serves 4)

Harleian MS. 4016, Volume I

Take good flour, Ale yeast, saffron, and salt. And beat all together as thick as other manner fritters of flesh; and then take Apples, and pare them and cut them in manner of fritters, and wet them in the batter up and drown, and fry them in oil, and cast them in a dish, and cast sugar thereon enough, and serve them forth hot.


My thoughts:

Batter:

2 dl white flours

2,5 dl ale

pinch of saffron

pinch of salt

4 apples

sugar

oil for frying

Whisk together flour, beer, saffron and salt. The batter should be somewhat loose. Let the batter stand a little bit. Peel the apples, remove cores and slice into rings. Dip the apple rings into the batter and fry in oil. Lift the fried apples on top of the paper to dry for a while and garnish with sugar. Serve hot.