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166 To Bake Puffed apples


This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

166 To bake puffed apples. Take milk with a little water in it and heat it well, until you can still just stand to dip a finger into it. Make a firm batter with flour, beat it until it bubbles, lay eggs in warm water and thin the batter with them. Cut the apples in circles and as thin as possible, draw them through the batter and coat them with it. Shake the pan, then they will rise. And the fat should be very hot, then they will be good and rise nicely.

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Other versions of this recipe:

To make apple puffs (Das Kuchbuch der Sabina Welserin)

Apple pillows (Das Kuchbuch der Sabina Welserin)

To make Apple pufs (A NEVV BOOKE of Cookerie)




Links to modern interpretations:


Euriol's Culinary Journey  

Apple Pillows
Cassandra Baldassano
Euriol's Culinary Journey
http://www.medievalcuisine.com/Euriol/recipe-index/epffelbolster






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