Applesauce

pg 108 #73
Chiquart

To instruct the person who will be making it, get good 
Barbarin Apples in the amount that are to be done, pare 
them properly and slice them up into fine gold or silver 
dishes.  He should have a fine, good clean earthenware 
pot, put good clean water in it and set this to boil 
over good bright coals and set his apples to boil in it.  
He should see that he has a great quantity of good sweet 
almonds, depending on the amount of the apples /103v/ he 
has set to cook, he should skin them, clean and wash them 
throughly and put them to be ground in a mortar which 
doesn't smell at all of garlic; he should grind then well 
and moisten them with the bouillon in which the apples are 
cooking.  When these apples are cooked through, take them 
out onto good clean work tables, and strain his almonds 
with that water and make milk which is good and thick of  
them, and put it back to boil again on bright, clean, 
smokeless coals, with a very little salt.  In the meantime, 
while it is boiling, he should chop up the apples very 
finely with a clean little knife; then, after that, he 
should put them into his milk, and put in a great deal 
of sugar depending on how much applesauce there is.  Then, 
when the doctor asks for it, put it into fine gold or 
silver bowls or pans. /104r/

2 1/2 lb	apples
1 C		water
1/2 C		almonds
pinch           salt
2 Tbsp	        sugar

directions:
peel apples - cut up - boil with water
boil and peel almonds
grind almonds
put almonds & apples with salt to cook again
add sugar and serve
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