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What are the dessert recipes of the Middle Ages? Apple pie she count? If so any good apple pie recipes?

I need a recipe of manhood for Mon and I want it to be something that people will actually enjoy eating. It is for about 25 people. Some sites say apple pie is the Middle Ages. I've never tried. Any reccomendations for apple pie?

Most historians agree that the Middle Ages includes a period of history from about 400 AD to 1400 AD. The most famous apple pie recipes are from the first end of the period (1300). In the middle ages, most people do not have at least three things that make a huge difference in the modern kitchen, and these things are kilns / stoves, sugar and wheat flour. The food was boiled or baked in an open fire (including in fireplaces / stoves). Sugar cost the equivalent $ 50 or more a pound (I'll assume that it cost more). The poor eat bread made mostly of rye, barley, oats or millet flour. The wheat flour was available, but expensive, and it was not as refined flour is today. It was whole grain and a bit coarse compared to modern standards. Some historians claim that the sugar was probably not as rare or expensive, because revenues cookbook it. Well Well, the Middle Ages, books were extremely rare and expensive, because there were no printing presses – all the books have been produced hand by scribes or block printing. Therefore, all those who could afford a book, or even afford to watch one, had enough money to afford sugar. So when I see medieval recipes called with sugar in them, I immediately think they are wrong, versions dressed. Historians do agree that the first apple pie recipes knows does not speak of sugar. Really, all on a medieval pie, it is extravagant spices and aromas, its effort-to-poor nutrition – suggests that it was something only the rich enjoy. People sweetened fruit desserts – fresh fruit juice and dried – and. Foods tend to be overspiced for the rich, or unspiced for everyone, because the spices were so expensive. Popular choice spices were a bit weird, compared to the taste, and in a pie, perhaps several spices have been used both as the cinnamon, black pepper, ginger, cloves and others (but not allspice). There is a first version of a recipe for apple pie From the late 1300s and which describes a pie made from grated / powdered apples, pears, figs, raisins, "sweet spices" – which probably including cinnamon and ginger and cloves and fennel – cooked in a crust considered a coffin. " This crust is more for maintaining the moisture and flavor of the stuffing, it was to be loved himself. Fat – lard and tallow – have often been added pie during this period too. This pie is probably overcooked by modern standards. When you think about this recipe apple pie is much like the meat pie chopped. Fruit pies and meat combination were very common during the Middle Ages and the Renaissance. An apple pie that we recognize as this is supposed to have occurred in the 1500s, which is sometime after the Middle Ages. So I think you should make an apple pie that looks more like what they have usedta. Let me suggest a recipe pastry made with 3 cups whole wheat flour or barley, 1 tablespoon teaspoon salt and 1 / 2 lb of bacon. Stir, then add water and stir until smooth but not sticky dough. I bet the Middle managers do not worry not overwork the dough. Add grated apples at 5, a handful of raisins, some chopped dates and figs and a spoonful of vinegar, and a mixture of spices 1 / 2 c. ginger tea, cinnamon, cloves and 1 / 4 c. and perhaps nutmeg. Add another tablespoon tablespoon lard or two to fill. Take half the dough, and roll or pat until it fits the bottom of an oven a greased pan or Dutch iron, about 8 "-10" in diameter. Mound filling on the role of the lower crust, and place then Second half of dough on top of filling. Fold dough from bottom to top and about 1 "all around, and crimp to seal. Put this in a pie BBQ, heated pool, preferably not directly on the fire or coal. Poke holes in 2 or 3 small knife in the upper crust. Bake uncovered about 1-1 1 / 2 hours. Check the lower crust and the temperature of the grid to ensure it does not burn. If you not a grill, bake at 375 for about 50-75 minutes. I betcha however, that the medium of choice serving the ages has been that we know that the English steam / boiled pudding. The American equivalent of this is Boston brown bread. As before, I imagine it was made without added sugar, but it would have been a lot of hard flour as barley and rye and oats, dried fruit and beef and / or pork fat. Carrots and beets are been used as sweeteners in the pudding, so you can add a couple of them shredded.

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