Welcome to our first Tasty Tudor Tuesday on All Things Tudor!
Katelin wanted to start off with something fun and simple. These are her instructions:
Apple Mousse from 𝑨 𝑷𝒓𝒐𝒑𝒆𝒓 𝑵𝒆𝒘𝒆 𝑩𝒐𝒐𝒌 𝒐𝒇 𝑪𝒐𝒌𝒆𝒓𝒚𝒆 published in 1575 by William How
“Take a dozen apples and ether rooste or boyle them and drawe them thorowe a streyner, and the yolkes of three or foure egges withal, and, as ye strayne them, temper them wyth three of foure sponefull of damaske water yf ye wyll, than take an season it wyth suger and halfe a dysche of swete butter, and boyle them upon a chaffyndgdyshe in a platter, and caste byskettes or synamon and gynger upon them and so serve them forth.”
Can you read that? If not, we have a modern recipe from Peter Brears in 𝑻𝒖𝒅𝒐𝒓 𝑪𝒐𝒐𝒌𝒆𝒓𝒚 – 𝑹𝒆𝒄𝒊𝒑𝒆𝒔 𝒂𝒏𝒅 𝑯𝒊𝒔𝒕𝒐𝒓𝒚
1 1/2 pounds or five medium-sized apples, cored, peeled and cut into chunks
3 tablespoons water
2 egg yolks
2 tablespoons brandy or rum flavoring
2 tablespoons granulated sugar
1 tablespoon butterGround ginger and cinnamon to finish
Place chunked apples in a saucepan and add just enough water to cover them. Bring them to a boil, then simmer on medium-high heat until they are mushy, about 30-40 minutes depending on the variety. Drain off the water and run the apples through a blender or food processor to puree.Return the puree to a saucepan off heat, and beat in the egg yolks, brandy or rum flavoring, sugar, and butter.Return the saucepan to the stove and slowly bring the mixture to a boil, stirring constantly. Once it’s bubbling, take it off the heat again and pour it into a dish. Allow this to cool completely before serving. Sprinkle with ginger and cinnamon to finish and serve
Please post your results in the ALL THINGS TUDOR Facebook group and let us know how you like it!