How to Make Apple Moyse

 16th Century Applesauce Recipe

Original Recipe

To make Apple moyse.

ROste your apples, and when they bee rosted, pill them and streine them into a dish, and pare a dozen of Apples and cut them into a chafer, and put in a litle white wine and a litle Butter, and let them boyle till they be as soft as Pap, and stirre them a litle, and streine them to some Wardens rosted and pilled, and put in Suger, Si∣namom and Ginger, and make Diamonds of Paste and lay them in the Sauce, then scrape a little Suger vppon them in the dish.

from Thomas Dawson's The Good Huswife's Jewell from 1596

My Interpreted Recipe

Ingredients:

4 apples (peeled, sliced, and chopped)

3/4 cup water

1 Tbsp white wine

1 Tbsp unsalted butter

1-2 wardens (large coarse pears - optional)

¾ cup sugar

½ tsp cinnamon

½ tsp ginger

Peel, slice, and chop the apples. Put in water. Add in wine and butter. Heat up to a boil, and then simmer for 15 minutes until soft. Mash the apples. (Also do the same with pears, if adding pears to the recipe.) Add in sugar, cinnamon, and ginger. Serve and enjoy!


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