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6
Easy
By Anne Willan
Published 1977
Medieval cooks were adept at finding substitutes for sugar, which was an expensive import. Here wine and dried fruits are used to sweeten apples. Purslane, a common herb in medieval times, has large leaves and a sharp taste like sorrel. If you want to use it in this apple pie recipe, add 3 tablespoons chopped sorrel or spinach to the chopped apple mixture, with the spices.
Cut up each apple and add figs and put in well-cleaned raisins and mix them together, and put in onion fried in