In October 2019, I made my first Appelmoise (step by step video found here), based on the William How's receipt (recipe) from 1575. This recipe was published in How's book called A Proper New Booke of Cookery. For this recipe, I followed modern instructions by Daniel Myers on his Medieval Cookery website for Applemoyse.
Later in April 2020, I made my second Applemoyse (step by step video found here). This one was based on Thomas Dawson's recipe for To Make Apple Moyse from his book The Good Huswifes Jewell from 1596.
Looking back at my original Appelmoise, it looks like there are ingredients missing from the modern interpretation. So, I have decided to remake the 1575 recipe, based on my interpretation of this recipe.
done some prior research on apples during this time period in Europe, I
have decided to use Granny Smith apples for this recipe. Previously, I
think I used Red Delicious apples (whatever red apples that I had
currently on hand). Gravenstein apples (one of the oldest varieties
still in existence
today) may have historically been used for this recipe, as these apples
existed at least as early as the 17th century. This type of apple is
green, moderately tart, and softens easily (which is great for making
applesauce and apple butter). Unfortunately, our local grocery store
does not sell Gravenstein apples (the store has a limited selection of
apple varieties). So, I will be using Granny Smiths, which are also
green, tart, and softens easily.
To make an Appelmoise. Take a dosyn apples, and wither roste or boyle them, and drawe them tho- rowe a Stayner, and the yolkes of three or foure egges withall, and as ye straine them, temper them with three or foure sponefull of damaske water, if ye will, then take and season it with suger and halfe a dish of sweete butter, & boyle them uopn a chafingdish in a plater, & cast biskets or cinnamon and Ginger, upon them, and so serve them forth.
To make Apple moyse.
(Above is my literal interpretation of the original recipe. However, below is my reduced interpretation of the original recipe.)
Take the apples and make applesauce. In other words, peel, core, and slice the apples. Put the apples in a pot with 3/4 cup of water. Let the water simmer for about 20-30 minutes. Then, drain any excess water. For step by step video instructions for making applesauce (with a food mill, or with a potato masher), please visit here.
Remove the apples from heat. Mash the apples (or use a food mill). Stir in the egg yolk quickly (the residual heat of the pan will cook it - beware of scrambled egg). Then, add in the rose water, sugar, and butter.
Put back on medium heat, stirring regularly, until you
have a fluffy, yellowish pudding. Serve in 4 small bowls. Sprinkle with
cinnamon (Ceylon is preferred) and ginger on top.
How, William. A Proper New Booke of Cookery. 1575. http://www.medievalcookery.com/notes/pnboc1575.txt.
Myers, Daniel. "Applemoyse." Medieval Cookery. http://medievalcookery.com/recipes/applemoyse.html.
Suggested Items for Purchase
Apple Slicer: https://amzn.to/37N840U
For More Tudor and Elizabethan period recipe videos, please visit:
Above picture credit: the British Library