14th-Century Recipes Disguising Pork as Apples & Oranges

Our historic kitchens chef follows two quite complicated medieval recipes in this episode, subtleties that would have been served at a feast: Pork Apples, or Pomme Dorryse, and Pork Oranges, or Poume D'Ora[n]ge. Poume D’Ora[n]ge is a recipe that was on the coronation menu for Henry IV in the late 14th century. The recipes involve boiling, spit-roasting, making dyes and decorating, and the team taste the final results so you can find out what 14th century pork apples & oranges might have tasted like.

The recipe for Pork Apples, Pome Dorryse, can be found here in the Forme of Cury: https://archive.org/details/b28756332...

The recipe for Pork Oranges, ‘poume d’ora[n]ges’, is from a manuscript called ‘Additional MS 32085’, which is in the British Library.
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