Applemoy Apples Royal
Dec. 15th, 2004 11:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bunnyjadwigaOk, so I did get the apples done. Most of them, at least. I made a version of Apples Royal from a recipe cited in Take 1000 Eggs, vol. 1:
Laud Ms. 553 (Bodleian Library)
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.
Here's what I did
So I had about 40 apples-- 6 some strange yellow kind, about 31 granny smiths, and a couple of random red ones. I peeled them-- that was great practice with my new birdbeak peeler), cut 'em in fourths, cored them, and then cut the fourths into eighths. I filled an 8 quart pot (with the granny smiths) that way, and added water up to the halfway point, and put it to simmer. I let it cook 15 minutes, which got the bottom more or less overcooked and the top just squidgy, so I pulled out the mushy bits and strained them, reserving the water, and put them in another bowl (I was going to try putting them through a collander, but then I got frustrated and just got out the potato masher instead. I think I need a ricer.) Then I put the apple bits that had been standing in the pot into the collander, drained them, and added them to the bowl and mushed 'em. Repeat with a pot of mixed granny smiths and the other apples.
Made an almond milk with raw almond meal and the drained liquid, and added about 2 cups into the apple mixture. Added a bit, double-pinch of saffron, and a splash of olive oil (maybe 2-3 tbsp), and sugar to taste (not too sweet; about 1/4 to 1/2 cup I think), put it in an enamel pot, heated it to a low simmer, stirring all the time, and left it to cool, then put it in the fridge.
I think there may be too much saffron it in it, but until I put the ginger, cloves, cinnamon and nutmeg (my version of good powder) I won't know for sure. I think it tastes pretty good, and it's got about the texture of well-cooked Southern grits. I'm going to pack it up in bags tonight and freeze it.
Laud Ms. 553 (Bodleian Library)
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.
Here's what I did
So I had about 40 apples-- 6 some strange yellow kind, about 31 granny smiths, and a couple of random red ones. I peeled them-- that was great practice with my new birdbeak peeler), cut 'em in fourths, cored them, and then cut the fourths into eighths. I filled an 8 quart pot (with the granny smiths) that way, and added water up to the halfway point, and put it to simmer. I let it cook 15 minutes, which got the bottom more or less overcooked and the top just squidgy, so I pulled out the mushy bits and strained them, reserving the water, and put them in another bowl (I was going to try putting them through a collander, but then I got frustrated and just got out the potato masher instead. I think I need a ricer.) Then I put the apple bits that had been standing in the pot into the collander, drained them, and added them to the bowl and mushed 'em. Repeat with a pot of mixed granny smiths and the other apples.
Made an almond milk with raw almond meal and the drained liquid, and added about 2 cups into the apple mixture. Added a bit, double-pinch of saffron, and a splash of olive oil (maybe 2-3 tbsp), and sugar to taste (not too sweet; about 1/4 to 1/2 cup I think), put it in an enamel pot, heated it to a low simmer, stirring all the time, and left it to cool, then put it in the fridge.
I think there may be too much saffron it in it, but until I put the ginger, cloves, cinnamon and nutmeg (my version of good powder) I won't know for sure. I think it tastes pretty good, and it's got about the texture of well-cooked Southern grits. I'm going to pack it up in bags tonight and freeze it.
