Showing posts from November, 2014


Introduction: This entry is a re-creation of a recipe from A Proper New Booke of Cookery , entitled "Applemoyse". It is served primarily as a dessert. It is an Apple pudding served in a bowl. Recently we were graced with a large bag of apples that Dan and Ginger picked off their tree and I figured this was a good opportunity to try this recipe. Our daughter, Cate, liked it so much she went back for another big helping. Original: To make Applemoyse. Take a dosen apples and ether rooste or boyle them and drawe them thorowe a streyner, and the yolkes of three or foure egges withal, and, as ye strayne them, temper them wyth three or foure sponefull of damaske water yf ye wyll, than take and season it wyth suger and halfe a dysche of swete butter, and boyle them upon a chaffyngdysche in a platter, and caste byskettes or synamon and gynger upon them and so serve them forthe. [ A Proper New Booke of Cookery, William How, 1575] Related Recipes: Applemoyse, or Applem