Apulmose*

Categories:	English   14th Century   apples   fruit
Original Source:	Diversa Servicia
Secondary Source:	Cury on Inglysch
Cook:	Elayne Courtenay
Meeting Date:	1990-10-14
Serves:	4 Use the slider to adjust the recipe to the correct number of servings

For to make apulmose, tak applys & seþ hem and let hem kele, & after mak hem þorwe a cloþ & do hem in a pot. & kast to þat mylk of almaundys, wyþ god broþ of buf in flesch dayes; do bred ymyed þereto. & þe fisch dayes, do þereto oyle of loyue, & do þereto sugur & coloure it wyth safroun, & stew þeron powder & serue it forþe.

For to make appulmos. Nym appelyn & seþ hem, & lat hem kele, & make hem þorw a cloþe. & on flesch dayes kast þereto god fat broyt of bef & god wyte grees, & sugur & safroun; and god almande mylk on fysch dayes, oyle de olyue & gode powdres; & serue it forþe.

Appulmoy. Take apples and seeþ hem in water; drawe hem thurgh a straynour. take almanunde mylke & hony and flour of rys, safroun and powder fort and salt, and seeþ it stondyng.

Steps

1. Cut apples (4) into several chunks - don't bother skinning, will come off after seethed.
2. Seeth for 10-15 min. or until soft. Let cool then run through strainer (or cheese cloth).
   
3. Add: 1/2 c. almond milk
   1/2 c. beef broth (canned - use unsalted? if possible)
   2T butter (or use lard, tallow)
   1/2 c. sugar
   pinch saffron
   
4. Simmer 15 min or longer

Note

Try with more almond milk and more fat.
Use unsalted beef broth.