This month’s theme was harvest and since I spent part of today harvesting apples, apple moise was a logical choice. This is a rich apple sauce from 1591 (A Book of Cookrye, by A.W., http://jducoeur.org/Cookbook/Cookrye.html).
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.
Ingredients:
- 8 apples (mine were probably some variant of Mackintosh because that’s what we harvested at Joffr and Dubhessa’s today, that’s what I used).
- 1/2 c butter
- 8 tsp rosewater
- 4 Tbsp sugar
- 2 tsp cinnamon
- 1 tsp dried ginger
- 2 yolks
I decided not to roast my apples. Instead I peeled them and removed the cores, then chopped them up and cooked with a tiny bit of water until they were soft and mushy. I mashed any solid bits, then added the butter and continued to cook. Once everything looked smoth, I added in the spices and egg yolks, stirring vigorously at every stage. I started out using much less rosewater and cinnamon, as I was sure it would be too strong, but I kept adding and it was just fine.
Apparently it looked enough like cat food that helpful kitty wanted to check it out while I was trying to take a picture. She quickly gave up, though.
Siglindesarts's Blog 