To make pies of grene apples
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: A recipe for both apple pie and for making pie dough
To make pies of grene apples.
Take your apples and pare them cleane and core theim as ye will a Quince / then make your coffyne after this maner / take a little faire water and halfe a disshe of butter and a little safron and set all this vpon a chafyngdisshe till it be hote / then temper your flower with this vpon a chafyngdissh till it be hote then temper your floure with this said licour and the white of two egges / and also make your coffyn and ceason your apples with Sinamon / ginger and suger inough. Then put them into your coffyn and laie halfe a disshe of butter aboue them / and close your coffyn and so bake them.
To make pies of green apples.
Take your apples and pare them clean and core them as you would a Quince / then make your coffin after this manner / take a little fair water and half a dish of butter and a little saffron and set all this upon a chafingdish till it be hot / then temper your flour with this upon a chafingdish till it be hot then temper your flour with this said licquor and the whites of two eggs / and also make your coffin and season your apples with Cinnamon / ginger and sugar enough. Then put them into your coffin and lay half a dish of butter above them / and close your coffin and so bake them.
RETURN TO: Two Renaissance Cookery Book
A Boke of Gode CookeryA
Renaissance Cookery Book
© 1997 - 2003 James L. Matterer
ALL GODE COOKERY RECIPES