SC - Butter-oops

[Terry Nutter]

Jessica Tiffin wrote:

> I've just tracked down and devoured a copy of the Goodman of Paris
> (wonderful stuff).  He refers to "roasted apples" in many of his
> feast menus.  I'm assuming that this is a standard sort of baked
> apple - would anyone know precisely how they were cooked in period?
> i.e. cored and stuffed with nuts?  raisins?  sugar?  in a syrup?  I
> can obviously play around with period ingredients, but I'd really
> like to look at a recipe.

I'd have to go back and look at Le Menagier (I hadn't remembered the
recurring theme of roasted apples), but various late and just-post
period beverage recipes call for the "pap of roasted apples" to be
included. The impression those recipes give is that they are roasted in
the ashes of the hearth like eggs, and that the method works best with
stored apples that have become just a bit starchy: they pop open when
they are done.

I'm working from memory here, so please take this for what it's worth...

Adamantius