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Applemoyse, or applemuse, is an old-world recipe dating back to the 15th century. It is essentially a fluffy cross between applesauce and custard that was popular in Tudor England. Roasted or boiled apples were strained and mixed with sugar, egg yolks, and various spices.

Spices were imported to England in the 15th and 16th centuries from India, Asia and the New World. Sugar was imported from the East and West Indies. Spices and sugar were costly in Tudor times, and only the wealthy could afford great quantities of them. The mistress of the manor would keep her spices under lock and key until they were needed.

Make your own applemoyse with the following recipe.


3 cups apple sauce 3/4 cup sugar 3 egg yolks 1/2 tsp. cinnamon 1/2 tsp. ginger


Mix with ingredients in a saucepan. Heat until it starts to boil and becomes very thick. Serve warm or cold.

Source [A Proper New Booke of Cookery, A. Veale]: 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, temper 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.

Recipe by Daniel Myers






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