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243. Mirrauste Of Apples

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

243. MIRRAUSTE OF APPLES. You must take the sweetest apples and peel off their skin, and quarter them; and remove the core and the pips. and then set a pot to boil with as much water as you know will be necessary; and when the water boils, cast in the apples. And then take well-toasted almonds and grind them well in a mortar; and blend them with the broth from the apples; and strain them through a woolen cloth with a crustless piece of bread soaked in the said apple broth; and strain everything quite thick; and after straining, it cast in a good deal of ground cinnamon and sugar; and then send it to cook on the fire, and when the sauce boils remove it from the fire; and cast in the apples which remain well drained of the broth; but see that the apples should not be scalded; so that you can prepare dishes of them; and when they are done, cast sugar and cinnamon on top.


Other versions of this recipe:

Mirrauaste in Another Way (Libre del Coch)

Mirrauste of pears which can be given to sICK PEOPLE (Libre del Coch)

MIRRAUSTE (Libre del Coch)

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