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16. Apple Dish

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

16. APPLE DISH. Take apples which should be sour and sweet, and quarter each of them; and peel them, and remove the core; and then put them in cold water, and if they are very sour give them a boil; and then take peeled almonds and grind them well; and put the apples in the mortar and grind them together with the almonds very vigorously; and when they are well-ground, blend it all with good hen's broth and strain it all through a woolen cloth; and put everything in the pot where it must cook; and take ginger which is fine, peel off the skin until it is white, and make of it little pieces the size of half a finger; and put them to soak the night before in good rosewater until the morning; then take whole cinnamon, and tie it with a thread together with cloves and scald them with hot broth and when the cloves and the cinnamon are scalded, put the pot on the fire with the apples; and put a good quantity of sugar in it, and when it is more than half cooked, take the soaked ginger and cloves and cinnamon; and put them all in the pot, and if it does not taste enough of ginger, put in a little which is ground until the sauce tastes of ginger; and when it is cooked you will cast the rosewater in the pot; and prepare dishes; on top of them cast sugar, and cinnamon if you wish.


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