To make an Apple Moise.
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "To make an Apple Moise.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make an Apple Moise. Roste your Appples very fair, and when you have so doon, peele them and strain them with the yolk of an Egge or twaine, and Rosewater, and boile it on a Chafingdish of Coles with a peece of sweet Butter, put in sugar and ginger, and when you lay it in your dish, cast sinamon & Sugar on it.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

lxxix - Apple Muse. Take Appelys an sethe hem, an Serge (Note: Sift) hem thorwe a Sefe in-to a potte; thanne take Almaunde Mylke and Hony, an caste ther-to, an gratid Brede, Safroun, Saunderys, and Salt a lytil, and caste all in the potte and lete hem sethe; and loke that thou stere it wyl, and serue it forth. [Two Fifteenth-Century Cookery-Books]

Apple moys. Nym appeles, seth hem, let hem kele, frete hem thorwe an her syue: cast it on a pot / and on a fless day cast therto goud fat broth of bef, and white grese, sugur and safron, and on fissh days almand mylke, and oille de oliue, and sugur, and safron: boille hit, messe hit, cast aboue good poudre, and 3if forth. [Two Fifteenth-Century Cookery-Books]

To make Apple moyse. Roste your apples, and when they be rosted, pill them and strain them into a dish, and pare a dosen of apples and cut them into a chafer, and put in a little white wine and a little Butter, and let them boile till they be as soft as Pap, and stirre them a little, and straine them to some wardens rosted and pilled, and put in Suger, Synamon and Ginger, and make Diamonds of Paste, and lay them in the Sunne, then scrape a little Suger vppon them in the dish. [The Good Housewife's Jewell]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "A Book of Cookrye". Medieval Cookery.
  <>. Accessed on May 24, 2020, 3:52 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on May 24, 2020, 3:52 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on May 24, 2020, 3:52 pm.

Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
  <>. Accessed on May 24, 2020, 3:52 pm.

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