To Make a Tart of Apples
Pare your apples and cut away the core, & cut the remnant in smal peeces, & seeth it in rosewater or wine til they be faire, & ye must stirre it al the while it seeths, then draw it through a strainer, and season it with sugar sinamon & ginger, & spread it in your paste: & if you wil, ye may serue it in a dish without past & cut a date or two & lay it on, for a change yee may collour it with Saunders if you wil.
Can be found in the the Good Huswifes Handmade for the kitchen, 1590's, English
To Make a Tart of Apples:
What I did:
(option served without pastry)
- peel, core and chop your apples
- boil in rosewater or wine (I chose wine), says to stir while it cooks (I did for the most part)
- pass the apple through a strainer and season it with sugar, cinnamon and ginger (I like to keep a pre-made mixture of the same as it is commonly used in early cookery... much like we do cinnamon/sugar)
- (I forgot to cut a date to lay on top for the picture, nore did I add saunders to colour though my apples were pink inside so the sauce was rosy to begin)
simply put, makes a really nice apple sauce! I have done this in a pastry as well and can say it is quite good both ways.
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