Pameie

An apple potage made with butter and spiced with sweet spices. The first recipe sounds a bit like applesauce; the second recipe adds eggs beaten with milk, and sounds like an apple custard.

Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.)

To bake pameie in the oven. Take apples cut up and put in an earthen pot: that is, a bowl which is closed and a lid laid on top and let it simmer thus. Then one shall take it out into a bowl. Then one shall beat it very well from underneath with good butter. Know that no other spice serves [will do] here but ginger, cinnamon, mace, nutmegs, cloves, and potsugar. Mix these together very well with the apples. Then put it back in the oven so that it may dry well because it must be well-dried.

Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.)

125 Een ander pameye.

Neempt appelen die suer oft amper [wrang] sijn. Die scelt ende snijtse wel ontwee [in stukken]. Dan sietse [kook ze] al moruwe [helemaal zacht]. Dye suldy doen fruyten in eenen schoonen pot met boteren, dat [totdat] si alle breken. Ende neempt dan eyeren ontwee ghebroken [geklutst] met melcke. Die suldi minghelen21 ende doendere dan inne sofferaen. Minghelet ondereen [door elkaar]. Dan latet wel sieden opdat dicke werden mach. Alst dic genoech es, soe stroyt men daeroppe als ment gherecht heft [opgediend heeft] in schotelen caneelpoeder met suycker tegader gheminghelt. Ende aldus eest volmaect. Dyt gheeft men des avons aldereerst [als eerste gerecht] in manieren22 [bij wijze] van potaigen.

Another pameye. Take apples which are sour or tart. Peel them and cut them up well. Then boil them until they are soft. You shall fry them in a clean pot with butter so that they all break up. And then take eggs beaten with milk; you shall mix them and add thereto saffron. Mix together. Then let it boil up well until it becomes thick. When it is thick enough so one strews over it - when one has served it in dishes - cinnamon powder mixed together with sugar. And so is it complete. One serves this in the evenings at the beginning, in the manner of pottages.