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To Make Applemoyse


This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

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, te mper 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.

autodoc



Recipes with similar titles:

XVII - FOR TO MAKE APPULMOS (Forme of Cury)

XXXV - FOR TO MAKE APULMOS (Forme of Cury)

Appylmoes (Thomas Awkbarow's Recipes (MS Harley 5401))

Appulmos (MS Douce 257)

Apulmose (MS Douce 257)




Links to modern interpretations:


Medieval Cookery  

Applemoyse
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/applemoyse.html






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