Apple PieBlaunderellys PERIOD: Germany, 16th century | SOURCE: Das Kochbuch der Sabina Welserin | CLASS: Authentic DESCRIPTION: Apple Pie -------------------------------------------------------------------------------- ORIGINAL RECEIPT: 225. To make a good tart with roasted apples. Peel the apples and cut them into four pieces, cut out the cores, and put them in pot, which should be well covered, and let them stew in the pot. One should watch them frequently, so that they do not scorch. Afterwards spread them on the pastry shell, which should be made of good flour, and put a half pound of sugar and a half ounce of finely ground cinnamon therein. - Armstrong, Valoise, trans. "Das Kochbuch der Sabina Welserin." <http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html> (June 11, 2002) -------------------------------------------------------------------------------- MODERN RECIPE: Pastry for one nine-inch pie crust 3. Peel, quarter and core the apples. 4. In a pot or large saucepan bring one-quarter inch of water to a boil, and put in the apples. Return to a boil, reduce heat and simmer, covered, for ten minutes, until the apples are tender but still firm. 5. Drain the apples and fill the pie crust with them. Sprinkle the sugar and cinnamon over the top. Put in oven and bake for half an hour. Serves six to eight. NOTES ON THE RECIPE: The next-to-the-last menu item from In Festo Sancte
Trinitatis in Cena is Blaunderellys, which were a variety of round,
white apple, similar to pippins. Since this dinner was in the late Spring,
they must have been kept over the preceding Winter. In the previous
courses, this place in the menu was filled by a bake mete, so it is
possible the apples were served baked. I have been unable to find a
medieval recipe for baked apples, so I offer here a sixteenth century
German recipe, which may be similar to what had been served in England
a hundred and fifty years earlier.
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