Imagine looking at the bowl of apples sitting as a centerpiece in the middle of a dining table from the European Middle Ages. Take a bite, and as you sink your teeth in, you find that it’s not an apple at all but a pork meatball called pomme dorre.
As I bit into the nectarine, it had a crisp juiciness about it that was very pleasurable – until I realized it wasn’t a nectarine at all, but A HUMAN HEAD!!
BONUS: At this site I found a transcription and translation of a late middle English (circa 1440) cook book, the Liber cure Cocorum, with a recipe for the fake apples mentioned in the article.
For powme dorrys.
Take porke and grynde hit rawe, I kenne,
For Glazed Meatballs [lit: golden apples]
Take pork and grind it raw, I teach,
I think the book is definitely worth a glance. Baked lampreys! Fake entrails! Roasted woodcock! Delicious.
*OK, so maybe it’s not as close as it sounded to me when I started this post. But any excuse to read over some old Deep Thoughts is worth it, I think.