[Sca-cooks] Sausage & Apple Pie
dmyers at medievalcookery.com
Tue Oct 4 07:37:02 PDT 2011
It's hard to be sure, but it looks like a modern recipe to me. The use
of nutmeg would put it at late-medieval.
The closest medieval recipe I could find in a quick search was a German
one for an apple pie with beef marrow, or a 1604 French recipe for
sausage and apple stew.
75 Another apple tart. Peel the apples, slice them and roast them, cut
the cores cleanly out. Chop them small beforehand and put beef marrow
thereon and grated bread crumbs. Stir it together well, stir into it
also cinnamon, sugar and raisins and let it bake.
[Das Kuchbuch der Sabina Welserin, (Germany, 16th century - V.
Sausages in Pottage. Take sausages, & fry them in butter, then take four
or five peeled apples & cut into small quarters, & four or five onions
cut into rings, & fry them in butter, & put all of them into a pot with
the sausages, & put therein nutmeg, cinnamon, with red or white wine,
sugar, & let them then all stew.
[Ouverture de Cuisine, (France, 1604 - Daniel Myers, trans.)]
> -------- Original Message --------
> From: Kathleen Gormanshaw <kgormanshaw at gmail.com>
> Date: Tue, October 04, 2011 10:08 am
> This recipe tastes yummy, and is believed to be medieval, but any
> original references are lost. Can anyone tell me if it matches a real
> medieval recipe or is a modern concoction?
> 1/2 cup sugar
> 1/4 tsp salt
> 1/2 tsp cinnamon
> 1/8 tsp nutmeg
> 1/8 tsp ground cloves
> 2 tblsps flour
> 4 cups sliced apples (about 4 medium)
> 1 tsp lemon juice
> 6-8 links of Italian sausage, sliced and browned.
> 2 prepared deep dish pie crusts
> Combine sugar, spices, salt & flour in bowl. Slice the apples and
> sprinkle with lemon juice. In one of the prepared pie crusts, layer;
> ½ apples, 1/3 dry mixture, sausage, 1/3 dry mixture, rest of the
> apples, last of the dry mixture. Top with another pie crust. Press
> the two crusts together and cut some vent holes in the top crust.
> Cover the edge of the pie with aluminum foil. Bake at 375 for 25
> minutes. Remove the foil and bake 20 - 25 minutes more, or until
> golden brown. Serve warm or cold.
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