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Goutte Housekeeping
a column on medieval cookery
Pomesmoille (Apple Almond pudding)
Wulfric of Creigull
<>This was a very popular dessert. I think one of the reasons was that the cream I used was manufacturer's cream, which is 40% butterfat: not good for diets, but it leaves a wonderful taste in the mouth. It also went very well with Shreswbery Cakes but that's next month's recipe.Pomesmoille (Apple Almond pudding)
Nym rys & bray hem in a morter, tempre hem vp with almande milke. boille hem: nym appelis & kerue hem as small as douste, cast hem yn after ye boillyng, & sugur: colour hit with safron, cast therto goud poudre, & zif hit forth.
(Take rice and bray him in a mortar, temper him tip with almond milk , boil him: take apples and carve him as small as can, cast him in after the boiling, & sugar: color it with saffron, cast thereto good powder, & serve it froth.)
| 1/4 cup rice flour 1/4 cup ground almonds pinch of ground cloves and nutmeg 1 lb apples, pared, cored, and diced finely 1 1/2 cup sugar |
pinch salt 2 cups heavy cream 1 t cinnamon 1/2 t ginger several threads saffron |
Mix sugar, rice flour, ground almonds, and cream in a pot. Stir in apples and bring to a boil over medium heat. Stir and boil until thick. Mix spices and stir into pudding. Let cool. Serve with sliced apples and saffron threads as garnish.
I substituted cream and ground almonds for the almond milk. This is a common non Lenten substitution: Curye on Inglisch has a recipe for a rose pudding that says "If thou wilt in stede of almounde mylke. take swete crem of kyne." I elected to keep the almonds in, however, as it adds a nice texture and flavor.
Sources
Hieatt, Constance, and Butler, Sharon, ed. Cu[ye on Inglisch.
Oxford University Press, 1985.
Hieatt, Constance, and Butler, Sharon. Pleyn Deli . University of
Toronto Press, 1992.
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