[Sca-cooks] sour apple sauce

[Sharon Palmer]

>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. >>>
>
Sorry that I wasn't clear, this was an apple 
gescharb, a kind of sweet and sour sauce to serve 
with meat and other dishes.  Made with onions and 
apples or sometimes almonds, that also had 
vinegar, broth, and spices.  Often if not always 
yellow from saffron.  Not what we think of as 
"apple sauce".  Does that help?

Rumpolt also has recipes for Epffelmuß or apple 
sauce, but that wasn't what I meant.

Ochsen 19. Set the tongues to (the fire) in a 
water/ and let them simmer well to the place 
(until well done)/ clean them out and pull the 
skin off/ peel apples and onions into it/ and 
chop them small. Take clear butter in a kettle/ 
make it warm/ put the apple and onion in it/ 
sweat them moderately/ and take a little flour/ 
ground pepper/ grated (or rubbed) saffron/ small 
and large raisins in it/ Take beef broth and 
vinegar/ so it becomes nicely sour/ cut the 
tongue apart/ lay on a grill/ and brown it on 
both sides/ put it in the gescharb sauce and let 
simmer with it/ then it becomes good and well 
tasting.

Ochsen 74.  Ox feet made sour in onion and apple 
gescharb sauce.  Take apple and onion/ chop them 
together/ and sweat in butter/ take it from the 
fire/ and mix it with spices/ pepper/ ginger and 
saffron/ dissolve with a beef broth/ pour vinegar 
to it/ and brown flour in it/ put also small 
raisins with it/ and let simmer/ and when the 
feet have cooked in water/ then clean them/ and 
put them in the gescharb sauce/ and let simmer 
together/ then it will be well tasting.

Zugemüß 46.  Epffelmuß (Apple sauce) with 
cinnamon and small raisins cooked in butter/ and 
when you are ready to dress it/ then slice a weck 
bread nicely long (lengthwise??)/ fry it in the 
butter/ so that it is crisp/ stick it in the 
applesauce/ and sprinkle it with sugar/ give it 
warm on a table/ like this it is good and 
welltasting.

Ranvaig