Applemoyse


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 Applemuse, was a common recipe in Medieval Europe. It was also found in England, France, and Italy.

While interpreting this recipe, I also considered the following recipes from Two Fifteenth Century Cookbooks, 1430/1450, The Neapolitan Recipe Collection, and The Vivendier: A Fifteenth-Century French Cookery Manuscript.

The recipes in Two Fifteenth Century Cookbooks and The Neapolitan Recipe Collection call for Almond Milk and Honey. I plan to try those variations in the near future.

Ingredients:

9 small to medium apples
1 Cup Water

3/4 Cup Sugar
3 Egg Yolks
1 tsp. Cinnamon
1 tsp. Ginger

Redaction:
Take a dozen apples and ether roast or boil them. Draw them through a strainer with the yolks of three or four eggs. Add three or four spoonfuls of water, than take and season it with sugar and half a dish of sweet butter, and boil them. Add cinnamon and ginger.

Procedure:


I adjusted the recipe to serve four.

Take 9 small to medium apples. Peel, core, and chop them. Boil them with 1 Cup of Water until soft and mash them into a sauce. Stir in 3 Egg Yolks, 1 tsp Cinnamon and 1 tsp Ginger.

Bibliography:

A Proper New Booke of Cookery, William How, 1575
Transcription of the edition in the British Library
http://www.medievalcookery.com/notes/pnboc1575.txt

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