Applade Ryalle

This is a tasty accompaniment for meat dishes like pork or beef. The almond milk acts as a thickener. The method of making the applesauce was current until my grandmother's day and it works well to create a sauce that does not have the browning of the peel and core method. By boiling the apples before separating the peel the flesh doesn't oxcidize and the color of the skin is imparted to the flesh creating a pink or yellow sauce depending on the type of apple. It is important to select your apples well as some types of apples do not boil soft as easily or swiftly as others.

Applade Ryalle

Take Applys, & seethe hem tylle they ben tendyr, & than lat hem kele; then draw hem thorw a straynour; & on flesshe day caste ther-to gode fatte brothe of freysshe beef, an whyte grece, & Sugre, & Safroun, & gode pouder; & in a Fysshe day, take Almaunde mylke, & oyle of Olyffe, & draw ther-uppe with-al a gode pouder, & serue forth. An for need, draw it uppe with Wyne, & a lytil hony put ther-to for to make it then dowcet, & serve it forth.

Take apples and boil them until they are soft and let them cool. Then force them through a strainer and, on a flesh day, add beef broth and lard with sugar, saffron and sweet powder and, on fish days, take almond milk and olive oil and mix it with sweet powder and serve it. At need, mix in wine and a little honey to make it sweet and serve.


4 cups applesauce
1 cup almond milk
1 tablespoon olive oil
1 tablespoon sweet powder (1/2 sugar, 1/4 cinnamon, 1/8 cloves, and 1/8 mace)

Optional:
½ cup white wine
2 tablespoons honey

Bring a large quantity of water to a boil and add your apples whole. When the skins splt and the apples are soft to the center take them out and drain them. Place them in a food mill or strainer and force them through to make applesauce. Put in a new pot and add the other ingredients and simmer until thick. Adjust sweetness by adding more sugar or a mixture of white wine and honey. Serve warm.