365 Days of Shakespeare

That's right – the Bard in a year.

142. Apples and oranges

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I found a recipe for an apple and orange tart – apparently a recipe found in a book from 1588 called The Good Huswifes Handmaid for Cookerie in her kitchen.

The original recipe went like this:

For a tarte of apples and orange pilles. Take your orenges and lay them in water a day and a night, then seeth them in faire water and honey and let seeth till they be soft; then let them soak in the sirrop a day and a night: then take forth and cut them small and then make your tart and season your apples with suger, synamon and ginger and put in a piece of butter and lay a course of apples and between the same course of apples a course of orenges, and so, course by course, and season your orenges as you seasoned your apples with somewhat more sugar; then lay on the lid and put it in the oven and when it is almost baked, take Rosewater and sugar and boyle them together till it be somewhat thick, then take out the Tart and take a feather and spread the rosewater and sugar on the lid and let it not burn.

Now, that’s a little confusing to the modern cook, so here’s an easier recipe for those of us who like exact measurements:

6 medium oranges. I used valencia oranges, though temple oranges, blood oranges, and seville oranges should all work as well. Both bitter (seville) and sweet oranges were available during the 16th C. Don’t use navel oranges; the skins are too thick.
4 cups water
1 1/3 cup honey
14 small Macintosh apples. Any small cooking apple should do.
1 cup sugar
1 tsp cinnamon
1/2 tsp ginger
2 Tbsp rosewater
1 Tbsp sugar
1 9″ pie crust and lid (If you use a storebought or a shortening and cold watercrust, bake it 10 minutes before adding stuff. If you use the crust recipe that appears with this redaction, there’s no need to bake the crust beforehand)

Soak oranges in water for 24 hours. In a large saucepan, mix honey with 4 cups of the water used to soak the oranges, add the oranges, bring to a boil, and simmer until the peels on the oranges feel soft. Place the oranges in a container and pour on all the syrup. If there is not enough syrup to compleetly cover the oranges when weighted, add a little more water. Put a plate or other heavy object on top of the oranges to hold them under the syrup, cover your container, and let the oranges soak for 24 hours.When you’re ready to bake, preheat oven to 350F. Slice oranges and remove the seeds. If the syrup has not completely saturated the rinds, boil the slices in the syrup until the rinds are saturated (this should not be necessary). Chop the oranges into small pieces (I used a blender), and mix in 1/3 cup sugar, 1/2 tsp cinnamon, and 1/4 tsp ginger. Peel, core, and quarter your apples, mix them with the remaining sugar, cinnamon, and ginger. Make and roll your pie crust. Place a layer of apples on the bottom of the crust, cover with a layer of oranges. Repeat the layering until you’re out of filling. (Typically, you’ll get two layers of each) Put on the lid, crimp the edges, and bake for 1 hour.

Ten minutes before the pie finishes baking, mix your rosewater and sugar and stir over low heat until it becomes syruppy. Five minutes before the pie finishes baking, remove the pie from the oven, brush on the rosewater syrup, and return the pie to the oven until the hour is up.

Recipe found at TeachersFirst.


Written by Caroline Mincks

February 20, 2010 at 8:25 PM

Posted in Uncategorized

Tagged with , , , , , , , , ,

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