To make an Applemoyse
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: A hot apple pudding
To make an Applemoyse.
Take a dousen apples and other roast or boyle them / and draw them thorow a strayner and the yelkes of .iii. or .iiii. egges with all / and as ye strayne them temper them with .iii. or .iiii. sponefull of damaske water if ye wyll / than take and ceason it with suger & half a disshe of swete butter and boile them vpon a chafyngdisshe in a platter and cast biskettes or synamon and gynger vppon them and so serue them forth.
To make an Applemuse.
Take a dozen apples and other roast or boil them / and draw them through a strainer and the yolks of 3 or 4 eggs with all / and as you strain them temper them with 3 or 4 spoonfulls of damask water if you will / then take and season it with sugar & half a dish of sweet butter and boil them upon a chafingdish in a platter and cast biscuits or cinnamon and ginger upon them and so serve them forth.
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