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 Moy or Moise or Moill was a very ancient class of set pudings, the name possibly from the Old French Moller – to mould.  Original Receipt in ‘The Forme of Cury‘ by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)APPULMOY. Take apples and seethe them in water, draw them though a strainer. Take Almond milk & honey and flour of rice, saffron and powder fort and salt. and seethe it to standing. Original Receipt in the 15th Century ‘Austin Manuscripts’ (Austin 1440)Pomesmoille. Nym rice & bray them in a morter, tempre them up with almande milke, boille them: nym appelis & kerue them as small as douste, cast them yn after ye boillyng, & sugur: colour it with safron, cast therto goud poudre, & if it forth. Rice moilles. Nym rice, bray them, tempre up with almand milk: boi them, cast therto sugur & salt it, & dresse it forth. Apple moys. Nym appeles, seth them, let them kele, frete them thorwe an her syue: cast it on a pot & on a fless day cast therto goud fat broth of bef & white grese, sugur & safron, & on fissh days almand milk, & oille de olive, & sugur, & safron: boille it, messe it, cast aboue good poudre, & it forth. Original Receipt in ‘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.  |
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