A. W. on Making Apple Pomages

How to make Pomages. Take a quart of red wine or sweet wine, and v. or vi. well watrishe Apples, pare them and cut them in peeces and cast away the cores, then put the apples with the wine into a pot and boyle them on the fire till they be tender, and take a manchet lofe and cut it in thin peeces and cast it into the pot, then when the apples be tender, put to them a quarter of a pound of Sugar, but draw them through a strainer before, and also an ounce of Sinamon, halfe a quarter of an ounce of ginger, and boyle al these togither in a chafer or a pot, and then take them out again, and put them into a faire bason or in a charger,”

A. W. A Book of Cookrye, Very Necessary for All Such as Delight Therein (1591)

Via jducoeur.org, this recipe calls for waterish (fresh?) apples, and a loaf of the finest, white, wheaten bread (manchet) and mix them up into a sort of sweet, spicy, wine-y, apple-y bread sauce, by the sounds of things.

Might work with roast pork? Or maybe it’s meant to be a pottage dessert of some sort? Or one of those between-meat-course palate cleansers that the Elizabethans seemed to be quite fond of?

(Someone else will have to try this one though, I’m afraid gluten doesn’t seem to like me.)

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