Appulmoy

One of the earliest recipes for apples is for something called ‘apple moise’ (in various spellings.) This is a medieval apple puree, not that different from the apple sauce that you serve with pork. There were many variations of this basic theme of course. The apples might be stewed or roasted, the puree coloured, flavoured and enriched with various spices, wine, almond milk, honey, sugar, oil, butter or other fat. Sometimes the mixture was thickened, and sometimes dried in sheets or slabs (16th century recipe) which could then be cut up into something faintly resembling the fruit ‘wraps’ or sticks.

Moy or Moise or Moill was a very ancient class of set puddings, the name possibly from the Old French Moller - to mould.

Ein Buch von guter spise (Germany, ca. 1345 - Alia Atlas, trans.)

69. Ein apfelmus (An apple puree). Wilt du machen ein apfelmus. so nim schöne epfele und schele sie. und snide sie in ein kalt wazzer. und süde sie in einem hafen. und menge sie mit wine und mit smaltze und ze slahe eyer mit wiz und mit al. und tu daz dor zu. und daz ist gar ein gut fülle. und versaltz niht.

How you want to make an apple puree. So take fine apples and skin them. And cut them in a cold water. And boil them in a pot. And mix them with wine and with fat and also beat eggs with white and with all. And do that thereto. And that is a very good filling. And do not oversalt.

Fourme of Curye [Rylands MS 7] (England, 1390)

.lxxvij. Appulmoy. Tal applen & seeth hem in water drawe hem thorow a straynour, tak almaund mylke & hony & flour of rys, safroun & poudour fort & salt, & seeth it stondyng.

Forme of Cury (England, 1390)

Appulmoy. XX.III. XIX. Take Apples and seeþ hem in water, drawe hem thurgh a straynour. take almaunde mylke & hony and flour of Rys, safroun and powdour fort and salt. and seeþ it stondyng.

Forme of Cury (England, 1390)

XVII - FOR TO MAKE APPULMOS. Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe and on flesch dayes kast therto god fat breyt ofBef and god wyte grees and sugar and safroun and almande mylk on fysch dayes oyle de olyve and gode powdres and serve it forthe.

Forme of Cury (England, 1390)

XXXV - FOR TO MAKE APULMOS. Tak Applys and seth hem and let hem kele and after mak hem thorwe a cloth and do hem im a pot and kast to that mylk ofAlmaundys wyth god broth of Buf in Flesch dayes do bred ymyed therto. And the fisch dayes do therto oyle of olyve and do therto sugur and colour it wyth safrounand strew theron Powder and serve it forthe.

Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.)

73. Again, emplumeus of apples: to give understanding to him who will make it, take good barberine apples according to the quantity of it which one wants to make and then pare them well and properly and cut them into fair gold or silver dishes; and let him have a fair, good, and clean earthen pot, and let him put in fair clean water and put to boil over fair and clear coals and put his apples to boil therein. And let him arrange that he has a great quantity of good sweet almonds according to the quantity of apples which he has put to cook, and let him blanch, clean, and wash them very well and put them to be brayed in a mortar which does not smell at all of garlic, and let him bray them very well and moisten them with the broth in which the said apples are cooking; and when the said apples are cooked enough draw them out onto fair and clean boards, and let him strain the almonds with this water and make milk which is good and thick, and put it back to boil on clear and clean coals without smoke, and a very little salt. And while it boils let him chop his said apples very small with a little clean knife and then, being chopped, let him put them into his milk, and put in a great deal of sugar according to the amount that there is of the said emplumeus of apples; and then, when the doctor asks for it, put it in fair bowls or pans of gold or silver.

Two Fifteenth-Century Cookery-Books (England, 1430)

Apple moys. Nym appeles, seth hem, let hem kele, frete hem thorwe an her syue: cast it on a pot / and on a fless day cast therto goud fat broth of bef, and whitegrese, sugur and safron, and on fissh days almand mylke, and oille de oliue, and sugur, and safron: boille hit, messe hit, cast aboue good poudre, and 3if forth.

Two Fifteenth-Century Cookery-Books (England, 1430)

Cxxxiiij - Apple Moyle. Nym Rys, an bray hem wyl, and temper hem with Almaunde mylke, and boyle it; and take Applys, and pare hem, an smal screde hem inmossellys; throw on sugre y-now, and coloure it with Safroun, and caste ther-to gode pouder, and serue forth [correction; sic = f].

Two Fifteenth-Century Cookery-Books (England, 1430)

lxxix - Apple Muse. Take Appelys an sethe hem, an Serge (Note: Sift) hem thorwe a Sefe in-to a potte; thanne take Almaunde Mylke and Hony, an caste ther-to, an gratid Brede, Safroun, Saunderys, and Salt a lytil, and caste all in the potte and lete hem sethe; and loke that thou stere it wyl, and serue it forth.

Two Fifteenth-Century Cookery-Books (England, 1430)

Cxxxv. Applade Ryalle. Take Applys, & sethe hem tylle they ben tendyr, & than let hem kele; then draw hem throw a straynour; & on flesshe day caste ther-to gode fatte brothe of freysshe beef, an whyte grece, & Sugre, & Safroun, & gode pouder; & in a Fysshe day, take Almaunde mylke, & oyle of Olyff, & draw ther-vppe with-al a gode pouder, & serue forth. An for nede, draw it vppe with Wyne, & a lytil hony put ther-to for to make it than dowcet; and serue it forth.

Two Fifteenth-Century Cookery-Books (England, 1430)

 Pommesmoille. Nym rys & bray hem in a morter, tempre hem vp with almande milke, boille hem: nym appelis & kerue hem as small as douste, cast hem yn after ye boillyng, & sugur: colour hit with safron, cast therto goud poudre, & 3if hit forth.

A Noble Boke off Cookry (England, 1468)

To mak an appillinose, tak appelles and sethe them and lett them kelle ,then fret them throughe an heryn syff on fisshe dais take almonde mylk and oile olyf ther to. and on flesshe days tak freche brothe and whit grece and sugur and put them in a pot and boile it and colour it with saffron and cast on pouders and serue it.

Ruperto de Nola, _Libro de Guisados_ (Spanish, 1529) Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann), de Nola cooked for the King of Naples

POMADA -- Applesauce Take apples which are sour and sweet; and quarter each of them; and prepare them; and remove the core and then put them in cold water and if they are very sour give them a boil and then take peeled almonds and grind them well; and put the apples in the mortar and grind them together with the almonds very vigorously and when they are well ground dissolve it all with good chicken broth and strain it all through a woolen cloth ; and put it all in the pot in which it must cook; and take ginger which is fine; peel off the skin until it is white and make of it little pieces the size of half a finger; and put them to soak overnight in good rosewater until the morning; then take whole cinnamon; and tie it with a thread jointly with cloves and scald them with hot broth and when the cloves and the cinnamon are scalded put the pot on the fire with the apples; and put a good quantity of sugar in it and when it is more than half cooked take the soaked ginger and the cloves; and the cinnamon; and put them all in the pot and if it does not taste enough of ginger put in a little which is ground and when it is cooked you will cast the rosewater in the pot and prepare dishes; on top of them cast sugar and cinnamon if you wish.

Ruperto de Nola, _Libro de Guisados_ (Spanish, 1529) Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann), de Nola cooked for the King of Naples

Mirrauste of Apples Take the sweetest apples and peel off their skins, and cut them into fourths; and remove the cores and the seeds, and then bring a pot to boil with as much water as you know is needed, and when the water boils add the apples and then take well toasted almonds; and grind them in a mortar, thin them with the broth from the apples, and force them through a strainer with a large piece of bread soaked in the broth from the apples; and all this should come out very thick: and once it is forced through add a good amount of ground cinnamon and sugar; and then set it on the fire to cook and when the sauce boils remove it from the fire; and add the apples that should be well drained of their broth, but watch that the apples are not scalded, so that you can prepare serving dishes of them; and once they are prepared scatter sugar and cinnamon over them.

A Proper Newe Book of Cokerye, 1545

To make Apple Moyse: Take a dozen apples and ether roaste or boyle them and drawe them thorowe a streyner, and the yolkes of three or foure egges withal, and, as ye stryne them, temper them wyth three or foure sponefull of damaske water yf ye wyll, than take and season it wyth suger and halfe a dysche of swete butter, and boyle them upon a chaffyngdysche in a platter, and caste byskettes or synamon and gynger upon them and so serve them forth.

Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)

Appylmoes. Recipe & seth appyls, & frete þam throgh a cloth, & do þam in a pot, & cast þerto almond mylk with gode broth of flesh dayes, & put þerto gratydbrede & seth it; & put þerto whyte grece on þe flesh day & on þe fysh day oyle de olyfe, & do þerto sugur, & colour it with saferon, & strewe þerin gynger, & serof it forth.

Wel ende edelike spijse (Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Apple sauce in Lent. Have apples, peeled en cut in pieces. Put them in a pot, take the liver of cod or haddock and bring this to the boil with the apples. Stir it frequently. Bray saffron finely. Pound [the boiled apples] in it and temper with almond milk. When it is ready purée it, serve it on plates and sprinkle spices on top

A book of cookrye. Very necessary for all such as delight therin, gathered by "AW" (AW 1591);

To make an Apple Moise.

Roste your Appples very fair, and when you have so doon, peele them and strain them with the yolk of an Egge or twaine, and Rosewater, and boile it on a Chafingdish of Coles with a peece of sweet Butter, put in sugar and ginger, and when you lay it in your dish, cast sinamon & Sugar on it.

The Good Housewife's Jewell (1596)

To make Apple moyse. Roste your apples, and when they be rosted, pill them and strain them into a dish, and pare a dosen of 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 vppon them in the dish.