An Apple a Day – The Use of Apples in Medieval Cooking
Apples belong to the Rosaceae family alongside pears, quinces, loquats and even roses. Ancient records show cultivated apples in Jericho (c. 6500 BCE), while Theophrastus (323 BCE) detailed budding and grafting techniques for at least six varieties. Medieval cooks embraced apples in preserves, pottages and sauces. Below you’ll find five period recipes that showcase the fruit’s versatility.
This roundup explores five medieval apple recipes from Harleian MS. 279 and beyond. Whether you’re preparing a feast, looking for historical comfort food, or experimenting with humoral theory, these dishes showcase the incredible range of apple-based cookery in the Middle Ages.
To Candy Any Root, Fruit or Flower ↩︎
To Candy Any Root, Fruit or Flower — a simple syrup‑based method for preserving everything from apples to carrots. Perfect for feast subtleties or everyday treats.
Apple Muse – Warm Apple Purée in Almond Milk ↩︎
lxxix. Apple Muse — apples simmered with honey in almond milk, tinted with sandalwood, lightly spiced with saffron. Served warm as pottage, sauce or appetizer.
Apple Moyle – Sweet Apple Porridge ↩︎
cxxxiiij. Apple Moyle — a warming apple porridge, sweetened with sugar and seasoned with Good Powder (ginger, cinnamon, mace, clove, pepper). Perfect for chilly mornings.
Applade Ryalle – Three Medieval Apple Soups ↩︎
cxxxv. Applade Ryalle — three variations of apple soup: For Nede (wine + honey), Fyshe Day (almond milk) and Fleshe Day (beef broth). Velvet‑smooth and surprisingly elegant.
A Potage of Roysons – Rice, Apples & Raisins ↩︎
cxxxvj. A Potage of Roysons — rice porridge simmered with apples, raisins and honey. A cozy camp breakfast or sweet feast finale.
