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Apple Moyle, a warm apple and almond rice pottage reconstructed from Harleian MS 279, c. 1430

Apple Moyle: A Sweet Medieval Apple Porridge from Harleian MS 279

Apple Moyle is the sort of dish that makes a medieval manuscript feel suddenly close enough to touch. Ground rice and almond milk cook into a soft, creamy pottage; small pieces of apple settle into it; sugar, saffron, and sweet spices turn an armful of familiar ingredients into something warm, golden, and unmistakably fifteenth-century.

It is comforting without being plain and rich without being heavy. The apples are not puréed away. They remain as tender little morsels inside the smooth rice-thickened base, giving each spoonful a bit of orchard brightness. My testers liked this one enough that the final serving inspired what can only be described as a very polite spoon duel.

Why You Will Love This Recipe

• It is warm, gently spiced, and deeply comforting.
• The ingredient list is short and naturally dairy-free.
• It works beautifully as a modern camp breakfast or a small pottage course.
• The rice flour thickens the almond milk without eggs, butter, or wheat.
• It reheats well with a small splash of almond milk.

Jump to the Recipe

Historical Integrity Statement: The manuscript clearly names rice, almond milk, apples, sugar, saffron, and “good powder,” and it preserves the basic order of preparation. It does not provide quantities, cooking times, a final consistency, or the composition of the spice powder. The measurements below are my tested reconstruction. Fine rice flour replaces rice freshly ground in a mortar, Powder Douce is my interpretation of “good powder,” and salt is an optional modern addition.

Bruet of Almaynne in Lente – A Medieval Almond Milk Porridge with Dates

Bruet of Almaynne in Lente – Medieval Almond Milk Porridge with Dates

Originally published November 5, 2015. Updated June 7, 2026.

Bruet of Almaynne in Lente, a Lenten almond milk bruet with dates.

Talk about comfort food! Bruet of Almaynne in Lente is one of my favorite medieval “porridge” recipes from Harleian MS. 279. It is creamy, gently sweet, rich with almond milk, and brightened with chopped dates. It comes together quickly, feels soothing, and has the kind of soft, spoonable texture that makes it easy to imagine at a cold-weather feast, a Lenten table, or even a modern camp breakfast.

That said, “porridge” is a useful modern description rather than a perfect medieval one. The manuscript calls this dish a bruet, a broth or liquid preparation thickened in some way. In this case, fine thick almond milk is lightly thickened with rice flour and sweetened with sugar and dates. The original recipe specifically tells the cook to “look that it be running,” meaning the finished dish should remain loose and pourable, not thick like a set pudding.

When I first made this recipe, mine thickened as it cooled. By the time I sat down to eat it, the texture had moved from a running bruet into something closer to a loose pudding. It was still delicious, and honestly, I immediately added it to my “must serve at a feast someday” list. But for a closer interpretation, the cook should aim for a silky almond broth or thin cream-of-rice consistency rather than a firm porridge.

Applade Ryalle: Medieval Apple Soup from Harleian MS. 279

Originally published: October 21, 2016
Updated: May 13, 2026

.Cxxxv. Applade Ryalle — prepared in variations for flesh day, fish day, and “for need.”

One of the great joys of cooking from medieval manuscripts is discovering just how flexible historical recipes could be. Applade Ryalle, found in Harleian MS. 279 (circa 1430), begins simply enough with cooked apples strained into a smooth puree. From there, however, the recipe branches into three entirely different dishes depending upon circumstance: one for flesh days using beef broth and grease, one for fish days using almond milk and olive oil, and one “for need” using wine and honey.

What emerges is not merely a recipe, but a fascinating glimpse into medieval adaptability. The same humble apple base becomes savory, creamy, or luxurious depending on the occasion and ingredients available. It is practical cookery transformed into something unexpectedly elegant.

I made all three versions during my original experiment with this recipe, and each one produced a completely different experience. The kitchen smelled gloriously of apples, wine, cinnamon, ginger, and spice — essentially autumn in a cauldron.