I entered the Cookery Contest at Sternfeld’s Baronial Yule. I did not place, but my applemoise was a hit with the under six crowd.
The original recipe from A Proper New Booke of Cookery, published in 1575 by William How
To make an Appelmoise.
Take a dosyn apples, and wither roste or boyle them, and drawe them tho-rowe a Stayner, and the yolkes of three or foure egges withall, and as ye straine them, temper them with three or foure sponefull of damaske water, if ye will, then take and season it with suger and halfe a dish of sweete butter, & boyle them uopn a chafingdish in a plater, & cast biskets or cinnamon and Ginger, upon them, and so serve them forth.
A dozen apples
4 egg yolks
½ cup (1 stick) unsalted butter
3 tsp rose water
¼ cup cane sugar
3 tsp Ceylon (or True) cinnamon
2 tsp Powdered ginger
- Core apples and place in a baking dish and roast at 350 for an hour (or until squishy)
- Push the roasted apples through a sieve
- Add a ladleful of hot apple puree to the egg yolks stirring the continuously
- Add the mixture back to the apple puree
- Add sugar and rose water and spices
- Serve hot.
I had redacted this last year, but my hard drive crapped out and I lost it. I will be posting this on my cookery page as well.