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

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