Applemoyse

Fruit, 16th century, English
Based on Applemoyse Show original recipe
Alternate reconstructions:
Reconstructed 03/07/1982 by Kate Morgan

Ingredients

6 Apples (small MacIntosh)
1 1/2 oz Butter (unsalted)
2 tsp Rosehip Tea (cold)
3-4 tsp Sugar
2 Egg Yolks

Steps

  • roasting apples (I didn't try to boil them), I tried four different variations; 1-peeled and wrapped in foil, 2-not peeled and wrapped, 3-peeled and 4-not peeled and not wrapped. For purposes of the second step (straining) I found method 1 to work the best, because it made the apple mushiest, and there wasn't any skin to fool around with.
  • straining apples was very tedious, I used a metal mesh pasta strainer and used a teaspoon to push the meat of the apple through. This resulted in a very fine "applesauce". If the apple wasn't cooked enough a large amount of it was wasted. This resulted in approximately 1 1/2 cps. of "applesauce."
  • I beat the yolks and rosewater together and then beat them into the "applesauce" trying to get it as smooth as I could.
  • I creamed the sugar and butter together and mixed it in with the rest of the ingredients. The mixture became somewhat lumpy at this point.
  • "boiling" 1- I tried to boil the mixture but this was total mistake. 2- using a non-stick teflon pan, I spooned small amounts of the mixture in; at higher temperatures it burned the egg part of the mixture, at lower temperature the effect was to thicken it, although it was of a thick sauce texture rather than a pudding one.

Notes

Used 1/3 cup water for 1 teabag of the tea.
It tasted rather good, especially when hot. The texture and taste was something like hot creamy applesauce. Their suggestion to serve it on biscuits would be good. It is obviously meant to be served hot since the instruction is to "boyle them on a chaffyngdysche" a method used on a table. A large amount of sugar doesn't seem to be called for and in tasting it, I thought that too much sweetness would ruin the flavor. I wouldn't recommend this for a large dinner, because of the need to serve it hot, and because it takes so long to strain the apples. My most negative reaction to this is that it doesn't seem to have much texture. I think it would make an extremely good filling for something.
Suggestions for future tests: Melt the butter before mixing in. Use confectioner's sugar. If more eggs were used perhaps something else interesting would evolve, or this recipe would turn out more like apple omelettes.(?) Also - put whole recipe in at once - maybe more of a pudding texture.

Reviews

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