Difference between revisions of "Appulmoy (recipe)"

From Cunnan
Jump to navigationJump to search
(→‎Period Recipe: Added internal links)
 
Line 3: Line 3:
 
:'''''APPULMOY''. XX.III. XIX.'''
 
:'''''APPULMOY''. XX.III. XIX.'''
  
:Take Apples and hem in water, drawe hem thurgh a straynour. take almaunde mylke & hony and flour of Rys, safroun and powdour fort and salt. and it ''stondyng''.
+
: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''.
  
 
=== Notes ===
 
=== Notes ===

Latest revision as of 12:20, 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

Appulmoy

Ingredients

Method

  1. Take Apples and cook them in water until soft
  2. Draw them through a strainer.
  3. 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.