Apple Moyse*

Categories:	English   16th century   apples   fruit
Original Source:	Thomas Dawson, The Good Huswife's Jewell, Book 1
Secondary Source:
Cook:	unknown
Meeting Date:	0000-00-00

To make Apple moyse
Roste your apples, and when they be rosted, pill them and straind them into a dish, and pare a dozen od apples and cut them into a chafer, and put in a little white wine and a little butter, and let them boile till they be as soft as Pap, and stirre them a little, and straine them to some wardens rosted and pilled, and put in Suger, Synamon and Ginger, and make Diamonds of Paste, and lay them in the Sunne, then scrape a little Suger uppon them in the dish.

Steps

1. Roast 3 apples & pears at 350°F 1 hour.
   
   
2. Peel & chop 9 apples, put into a shallow pan with butter & 1/2 cup wine - cook over low heat ~30 minutes until mushy "like pap". adding wine as needed.
3. Peel & core apples & pears that have been roasted.
   
4. Mash all through a strainer.
   
5. Mix with sugar, cinnamon, ginger. It is now applesauce.
   
6. Spread into shallow pans and bake at ~200°F until leathery.

Note

Looks like a fruit leather.