Apple Sauce


Apples being the forbidden fruit is an assumption that the pun loving ancient scholars jumped to because the Latin for apple is ‘mala‘ and the Latin for evil is ‘malum‘.

I like the argument for fig being the forbidden fruit, inferred because Eve reached for something nearby, fig leaves, once enriched with knowledge. Also figs look like testicles.

Fall is the perfect time to make apple sauce, and if you have the skill, can some for use over the winter. Here are 3 recipes for 3 different flavours of apple sauce.

14th Century: Appulmoy

Appulmoy. XX.III. XIX. Take Apples and seeþ hem in water, drawe hem thurgh a straynour. take almaunde mylke & hony and flour of Rys, safroun and powdour fort and salt. and seeþ it stondyng. Forme of Cury, 1390


  • 10 apples, peeled, cored, and coarsely chopped into quarters
  • 1 cup almond milk
  • 1/4 cup honey
  • 1 tbsp rice flour
  • pinch each of saffron, salt, cloves, and cinnamon


  1. Heat sauce pan on medium. Add 2 cup of water and the apple chunks. Heat apple chunks until they start to fall apart and have softened, stirring often.
  2. Strain the apples, and add the almond milk, honey, rice flour and spices to pot, reduce heat to low.
  3. Simmer apple mixture until it is reduced to a sauce, stirring and using the spoon to help break up the apples.
  4. Serve hot or cold.

15th Century: Apple & Almond Sauce

Again, emplumeus of apples: to give understanding to him who will make it, take good barberine apples according to the quantity of it which one wants to make and then pare them well and properly and cut them into fair gold or silver dishes; and let him have a fair, good, and clean earthen pot, and let him put in fair clean water and put to boil over fair and clear coals and put his apples to boil therein. And let him arrange that he has a great quantity of good sweet almonds according to the quantity of apples which he has put to cook, and let him blanch, clean, and wash them very well and put them to be brayed in a mortar which does not smell at all ofgarlic, and let him bray them very well and moisten them with the broth in which the said apples are cooking; and when the said apples are cooked enough draw them out onto fair and clean boards, and let him strain the almonds with this water and make milk which is good and thick, and put it back to boil on clear and clean coals without smoke, and a very little salt. And while it boils let him chop his said apples very small with a little clean knife and then, being chopped, let him put them into his milk, and put in a great deal of sugar according to the amount that there is of the said emplumeus of apples; and then, when the doctor asks for it, put it in fair bowls or pans of gold or silver. Du fait de cuisine, 1420


  • 10 apples, peeled, cored, and chopped roughly into quarters
  • 1/2 cup ground almonds
  • 1/4 cup sugar


  1. Place 2 cups of water in a sauce pan and toss in apple pieces. Bring to boil, then reduce to simmer.
  2. Once apples are soft enough to break apart with a fork, carefully poor off the water into a blender. Leave apple pieces in hot pot but remove from heat.
  3. Add almond meal into apple-water, let soak for 5 minutes. Once soaked blend the almond meal like crazy for 10 full minutes or until you can’t stand the sound any more.
  4. Strain the almond meal back out of the almond milk with a mesh strainer, and put the milk into the cooked apples. I often cheat and add the meal back in as well because I like the texture, however this is not true to the original recipe.
  5. Add the sugar and simmer the apples in the almond milk until they are broken up completely, and the broth is thickened. Use forks wooden spoons to encourage the apples to fall apart,
  6. Serve hot or cold.

16th Century: Aniseed Apple Sauce

Roast, baked, stewed, powdered with sugar and aniseed comfits; or else Saccharum Rosatum upon them Henry Buttes 1599


  • 10 apples, peeled, cored, and chopped roughly chopped
  • 1 tbsp anise, ground
  • 1/4 cup sugar
  • 1 tbsp anise candy for garnish


  1. Heat sauce pan on medium, add one cup of water and the chopped fruit, the anise, and the sugar.
  2. Bring to boil and reduce heat to simmer. Stirring often to break up fruit until it is smoothly incorporated into the water, and the sugar has also dissolved.
  3. Chill sauce. Serve with colorful anise candy for garnish.