The Stewpot Recipe Gallery
Applesauce with Almond Milk
Tatiana Pavlovna Sokolova
Emplumeus de Pomes.
(Chiquart - Du Fait de Cuisine 1420)
To explain it to whoever will make it, he should take
good barberine apples depending on the quantity to be prepared. Then he
should peel them carefully and cut them into pieces into fine gold or silver
platters. He should take a good earthenware pot, very clean, and
boil some pure water over good bright coals, then add the apples.
He must also have good, sweet almonds, in large quantity depending on the
quantity of apples being cooked; he should skin them and wash them well,
then crush them in a mortar that has no garlic odor; when they are well
crushed, he should moisten them with the liquid in which the apples are
cooking, and when the apples are sufficiently cooked he should remove them
to a nice clean surface, and strain the almonds with this water, making
a good thick milk, and return it to the boil over bright clean smoke-free
coals, with a tiny bit of salt. And while it is boiling, he should
chop the apples finely with a small, clean knife; when they are chopped,
he should add them to the milk, and add a great deal of sugar, as required
for this applesauce; then, when the physician calls for it, he should serve
it in fine bowls or dishes made of gold or silver.
2 lbs. cooking apples, such as granny smith, or macintosh,
or a blend
3 1/2 cups water
1 1/3 cups almonds
1/4 - 1/3 cup sugar, to taste
Blanch the almonds by dipping them in some boiling water for
1 to 2 minutes, then chilling them in cool water. Remove the skins
by squeezing one end of the almond with your fingers until the almond pops
out of its skin. Peel and slice the apples, and cook them in water
until tender, but not falling apart. Grind the almonds in a food
processor, gradually adding the apple cooking water to yield a thick milk.
Strain the almond milk through cheesecloth, wringing out the cloth to get
as much liquid as possible. Bring the almond milk to a boil.
Add the apples to the almond milk, along with the salt and sugar.
Cook until the apples are mostly broken apart, and the applesauce is thick
enough. Add additional sugar if desired.