[Sca-cooks] Apples

[johnna holloway]

I have used the bombard apples from Mrs. Blencowe.

Nanna submitted it on the web to a site, so I have
copied that here to save the re-typing.
BOMBARD APPLES

Recipe taken from the Recipe Book
 of Anne Blencowe, written in 1694

1 large apple for each person
2 or 3 crystallized apricots or some good apricot jam
puff pastry (allow 2 oz. for each apple to be enclosed)
white of eggs (allow 1 to every 2 apples)
about 6 oz caster sugar
2 teaspoons orange juice

Peel and core the apples and fill with the cut-up
apricots or apricot jam.  Roll the puff pastry very
 thin, cut in large squares, one
for each apple, and enrobe them. Bake for 10 minutes
at 450 F, then reduce the heat to 350 F. Cook a further
 15 minutes.
Meanwhile, beat the egg whites with the orange juice
 and sugar until they hold a peak. As soon as you take
 out the apples, pile
this meringue over them, so that it runs down
the sides. They should look like snowballs. Pull them
in the warming drawer of
your cooker, to set the meringue without colouring,
and after about 2 hours, take them out and let them get quite cold
before
serving. They should be eaten with cream.

"They make a very pretty side dish", says Mrs. Blencowe.

Bibliography - Historical Receipts C-2
Recipe submitted by Nanna Rögnvaldardóttir

Fettiplace discusses tarts and pies. There are also
a variety of things like apple jellies, creams, pastes, pancakes
and comfits that can be done with apples.

Johnnae llyn Lewis  Johnna Holloway

DeeWolff at aol.com wrote:>
> Anybody got any good period apple recipes other that applemuse?
> > Andrea