Apple sauce with a medieval flavour (for pork)
1 unknown
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| ⅛ | teaspoon | Saffron |
| 1 | cup | Apples; peeled and sliced |
| ¼ | cup | Coarsely ground dates |
Directions
Adapted by Maxime de la Falaise from "Two Fifteenth-century Cookery Books"
"Boil the water with the saffron until it is bright yellow. Add the remaining ingredients, season and cook until the apples are soft.
Serve with roast pork."
_Seven Centuries of English Cooking_ Compiled and Updated by Maxime de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett Submitted By JEFF PRUETT On 04-24-95