Apple Moye*

Categories:	English   16th century   apples   fruit
Original Source:	The Good Huswifes Handmaide
Secondary Source:	Sallets Humbles and Shrewsbury Cakes
Cook:	Thomas of Southe Banke
Meeting Date:	2007-11-11

To make an Apple Moye
Take apples, and cut them in two and foure peeces, boyle them till they be soft, and bruise them in a morter, and put there to the yolks of two Eggs, and a little sweet butter, set them on a chafingdish of coales, and boyle them a little, and put there to a little sugar, Synamon and Ginger, and do serve them in.

Steps

1. I used Granny Smiths, more cinnamon - 1 heaping teaspoon, and a little more ginger, again a heaping spoonful. I pared the apples and used a 8-cut cutter to core and slice the apples. The slices were small enough that the boiling in a slight amount water mushed the apples for me. I folded in sugar & cinnamon & ginger & butter and tasted the spice amount then stirred vigorously the yolks into the apple mixture and cooled for longer than 10 minutes (due to egg paranoia). We ate it hot.

Note

It was well received - if served with cream it's be delightful. Cold we anticipate a thickness that the hot didn't truly have. Extra spices to taste was extremely helpful to the flavor. Green cooking apples were lovely.