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Recipe: Apple Sauce, 15th Century (Molho de Maçã, Séc. XV).


  Original recipe (translated from late middle english): 
  Take apples, boil them, let them cool, and rub them through a hair sieve. Put them in a pot, and on a flesh day add to it good fat beef broth and white grease, sugar and saffron and on fish days almond milk, olive oil, sugar and saffron. Boil it, portion it, sprinkle good powder (spices) on top, and give out.

  A modern version could be: 
1 kilo (2 pounds) apples
2 Tbsp sugar
some crushed saffron
½ tsp ginger
½ tsp powdered cinnamon
2 Tbsp olive oil
2 dl (¾ cup) almond milk

  Peel the apples, remove the core, chop them up. Boil the apples in a little water. Use two tablespoons of the hot cooking liquid to crush the saffron in. Drain the apples. Stir the saffron water and sugar in the apples and mash them. Heat the olive oil, add to the apple sauce with almond milk and mix well. Serve while it is still warm and sprinkle powdered ginger and cinnamon over it. 

 This fifteenth century apple sauce is a delicious recipe, I made the lent version with the almond milk (see previous recipe on this blog) and the olive oil. This sauce was intend for fish (but today goes very well with other stuff too, like roasted potatoes!). I didn't use as much quantities as this recipe, adapted it to just one apple, it still gives as much sauce as you can see in the top photo! Also, I used a hand blender to make it more uniform, for the meat recipe see blog link underneath.  

 Bibliography: Original recipe from a manuscript in the Bodleian Library (Laud ms 533) translated and adapted by Christianne Muusers from Coquinaria Blog in https://coquinaria.nl/en/medieval-applesauce-from-england/

  Este molho de maçã do século XV é uma receita deliciosa, fiz a versão da Quaresma, com leite de amêndoa (veja a receita anterior deste blog) e azeite. O molho era suposto ser para pratos de peixe, mas hoje em dia combina muito bem com outras coisas, como batatas assadas! Não usei tantas quantidades como nesta receita, adaptei-a para apenas uma maçã, o que ainda deu a quantidade de molho, que se pode ver na foto do início deste post. 

  Esta é a receita original (traduzida do inglês antigo):

  Pegue as maçãs, ferva-as, deixe esfriar e passe-as através de uma peneira. Coloque-as numa panela e num dia de carne, adicione um bom caldo de carne e gordura branca, açúcar e açafrão e, nos dias de peixe, leite de amêndoa, azeite, açúcar e açafrão. Ferva, divida em porções, polvilhe com um bom pó (temperos) por cima e distribua.

  Uma versão moderna:
  1 quilo de maçãs
  2 colheres de sopa de açúcar
  um pouco de açafrão esmagado
  ½ colher de chá de gengibre
  ½ colher de chá de canela em pó
  2 colheres de sopa de azeite
  2 dl (¾ xícara) de leite de amêndoa

  Descasque as maçãs, retire o núcleo, parta em bocados. Ferva as maçãs num pouco de água. Use duas colheres de sopa de água quente para esmagar o açafrão. Escorra as maçãs. Junte a água com açafrão e o açúcar às maçãs e esmague-as.
 Aqueça o azeite, adicione ao molho de maçã com leite de amêndoa e misture bem. Sirva ainda quente e polvilhe com gengibre em pó e canela.

 Bibliografia: Receita original de um manuscrito do séc. XV da Bodleian Library, Oxford (Laud ms 533) traduzida e adaptada por Christianne Muusers from Coquinaria Blog in https://coquinaria.nl/en/medieval-applesauce-from-england/

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