[Sca-cooks] sour apple sauce

[Doug Bell]

Is this sour apple a reference to the crab apple?

Magnus



________________________________
 From: Stefan li Rous <StefanliRous at austin.rr.com>
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org> 
Sent: Monday, February 24, 2014 8:56 PM
Subject: [Sca-cooks] sour apple sauce
 

Ranvaig commented:
<<< Apples are a very common ingredient in Rumpolt. 
An apple sauce described as sour, has vinegar 
added. >>>

I don't think I've ever had a "sour" apple sauce. I'm not sure whether I like the idea or not. What is the recipe/redaction?  I wonder how much difference it makes on the variety of apple used? Was it supposed to be served warm or cold? Again, I think all the apple sauce I've had was cold or room temperature, I can see where warm or hot apple sauce might work.

<<<  The only reference to sour apples "saur 
Epffel" is in the winemaking section. >>>

Was this making wine (cider) from the apples? Or flavoring wine with the apples?

Thanks,
  Stefan

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****






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