As another Lame Cherry exclusive in matter anti matter.
The apple in English did not originate as the "apple", but apple was appule as the appule was the universal name for all fruit.
A peach was knowns as a Peche Appule in olde English.
Ye olde Anglo Saxon coronation Benediction of royals, which is of those Israelite Anglo Saxons of low Germani, was blessed as follows:
" Bless, O Lord, the courage of this Prince, and prosper the work of his hands; and by Thy blessing may this land be filled with Apples, with the fruit and dew of heaven, from the top of the ancient mountains, from the Apples of the eternal hills, from the fruits of the earth and its fulness."
Thomas, H. H. (Harry Higgott); Roberts, Harry, 1871-1946. The book of the apple
It is of interest in this, that the Anglo Saxons were busy killing the Christian Welsh for a very long time, and yet somehow in their blessings one hears distinct Davidic Psalms being quoted.
Apples were exceedingly old in England. The Roman name, Avalloun, Glastonbury or Glastonbury, Avalloun was a bastardized Celtic name for the place which was Ynys Avalla or translated, Apple Orchard.
While it is not 4 and 20 blackbirds, this recipe was quoted of American invention which appealed to the English.
Apples with Rice
Rice may be substituted for tapioca in the above recipe, or the following method of combining rice with apples suggested in the admirable American Century Cook Book may be employed. Boil quarter of a pint of rice with a saltspoonful of salt in milk until tender 5 sweeten it to taste; drain it if the milk be not all absorbed ; press it into a basin; smooth it over the top; when it has cooled enough to hold the form, turn it on to a flat dish. This will be a socle, and should be about one and a half to two inches high. Fare and core as many apples as will stand on the top of the socle; boil them slowly in sugar and water until tender; remove them before they lose shape. Boil the sugar and water down to a thick syrup. Arrange the apples on the top of the rice, and pour over them a little of the thickened syrup.
The Century Cook Book advises that the centre of each apple be then filled with jam, a candied cherry being placed on each, and a pointed piece of angelica between each apple. Cream, however, may wisely replace jam, cherry and angelica."
I think this would be quite pretty at Christmas and wonder if brown sugar might make things interesting. Angelica is apparently candied stalks of the angelica plant.
These English fritter things sound a whole lot nicer than those soggy fritters I have experience with.......think of them as onion rings, thank you very much.
"Nothing is simpler than the frying of Apple Fritters yet how seldom arc they satisfactorily accomplished. A deep frying kettle containing at least three pounds of heated ("boiling") oil is essential. Pare and core six large apples, slicing them into circles about half an inch thick. Place them in a basin with two ounces of fine sugar and desirably with a sherry-glassful of brandy. Shake well together, and allow them to stand for at least an hour.
Then drain the slices on a cloth, and dip each piece in a batter made by pouring a teacupful of water into six ounces of finely sifted flour, adding a pinch of salt, three tablespoonfuls of olive oil and the yolks of three eggs, stirring all well together, and finally adding the well-beaten whites of the three eggs. Each slice of apple is then to be placed in the heated oil and fried till yellow, crisp and dry, when it is to be taken out, drained on a cloth, placed on a hot dish and sprinkled with sugar."
"Evelyn tells us that Herefordshire in the middle of the seventeenth century "had become in a manner but one entire orchard," as much as five million gallons of cider being produced within a circle of twenty miles in diameter.
Opinions are somewhat divided as to whether or not the very best cider can be made from any single variety of apple. Certain kinds of apple are markedly rich in sugar, and consequently yield a cider strong in alcohol; others are rich in acids and yield a high-flavoured wine, whilst others are rich in extractives and yield a rich, well-bodied cider."
Thomas, H. H. (Harry Higgott); Roberts, Harry, 1871-1946. The book of the apple
The world was a much better place in the goode olde days.
"Snobbery, which has abolished "supper" and many another good thing, is responsible for a good deal of the neglect which has fallen on cider, but carelessness and ignorance in its extraction and preparation are also responsible for much."
agtG
