Appulmoy (recipe): Difference between revisions
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:'''''APPULMOY''. XX.III. XIX.''' |
:'''''APPULMOY''. XX.III. XIX.''' |
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:Take Apples and see |
:Take [[Apple|Apples]] and seeþ hem in [[water]], drawe hem thurgh a straynour. take [[Almond_Milk|almaunde mylke]] & [[Honey|hony]] and flour of [[Rice|Rys]], [[Saffron|safroun]] and [[Powder_fort|powdour fort]] and [[salt]]. and seeþ it ''stondyng''. |
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=== Notes === |
=== Notes === |
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== Modern Recipe == |
== Modern Recipe == |
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[[Image:Appulmoy.jpg]] |
[[Image:Appulmoy.jpg|Appulmoy]] |
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=== Ingredients === |
=== Ingredients === |
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* [[Apple]]s, peeled, cored, and sliced |
* [[Apple]]s, peeled, cored, and sliced |
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* [[Almond Milk]] |
* [[Almond Milk]] |
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* [[Honey]] |
* [[Honey]] |
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* Rice Flour |
* [[Rice Flour]] |
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* [[Saffron]] |
* [[Saffron]] |
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* [[Powder Fort]] |
* [[Powder Fort]] |
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Latest revision as of 13:20, 10 September 2007
Period Recipe
From the Forme of Cury.
- APPULMOY. XX.III. XIX.
- Take Apples and seeþ hem in water, drawe hem thurgh a straynour. take almaunde mylke & hony and flour of Rys, safroun and powdour fort and salt. and seeþ it stondyng.
Notes
- Appulmoy. Appulmos. Ms. Ed. No. 17. named from the apples employed. V. No. 149.
- stondyng. thick.
Modern Recipe
Ingredients
- Apples, peeled, cored, and sliced
- water
- Almond Milk
- Honey
- Rice Flour
- Saffron
- Powder Fort
- Salt
Method
- Take Apples and cook them in water until soft
- Draw them through a strainer.
- Add rest of ingredients and cook until thickened
Gwir verch Madog
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
