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Cxxxii - Confection Of apples

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

CXXXII - Confection of apples. Confection of apples apio (honeyed) of of paradise apples if you want to make immediately and grated they may be made how you like. Take the apples and peel, then grate, guard that the seeds don't go in the grated stuff and let to dry for two days. The juice that makes the apples leave with the apples; strain the apples grated and for every three pounds of apples put three pounds of honey and leave it to sit for two days, then let it boil always mixing, with spices, enough that the honey is cooked, have in mind that the spices should be added when the confection is nearly cooked, otherwise they scorch. Then pour it on a table or over a bathed stone (wet stone) and make in the way of a thick leaf (sheet) less than half a finger (width); then let it chill and make in the way of little cakes or wafers in small pieces and set on a dish with leaves of laurel (bay leaves) underneath and above, with the other hand you put leaves in-between, and if you want to put spices between leaf and leaf it will be very good. Have in mind that it wants at the least to boil for an hour and it must be always mixed well and guarded from smoke.


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