Apple Muse (Harleian MS. 279, ab 1430) – A Medieval Apple Purée with Almond Milk

Harleian MS. 279 (ab 1430) – .lxxix. Apple Muse – Apple Mousse

🥕 Dietary Suggestions: Naturally vegan and dairy-free. Gluten-free with GF breadcrumbs or almond flour.

🍎 Part of our apple series: An Apple a Day – The Use of Apples in Cooking

Apples in the Medieval Kitchen

Apples were a staple in medieval Europe, often used in pottages, sauces, and tarts. While sugar was expensive, apples added natural sweetness to dishes year-round. One beloved variety was the Costard apple, known since the 13th century and sold by costardmongers. Though now extinct, it likely resembled tart, firm-fleshed apples used in cooking today.

Note on the Name: While the term “muse” may look like “mousse,” this dish is not aerated or set. The word comes from Old French mus, meaning a soft mash or purée—closer to applesauce than a modern dessert mousse.

What is a ‘Muse’? In medieval cookery, “muse” referred to a soft, sieved purée—often fruit-based and thickened with bread. While similar in texture to what we might call a mousse today, it wasn’t whipped or set, and was typically served warm as part of a pottage course or early dish in a feast.

Choosing the Right Apples for Apple Muse

Since the original Costard is no longer available, look for apples that are tart and hold their shape:

• Bramley – classic British cooking apple, tart and softening well
• Granny Smith – crisp, sharp, and widely available
• Winesap, Jonathan, or Newtown Pippin – heirloom varieties with rich, balanced flavor

A mix of tart and slightly sweet apples works beautifully. Avoid overly soft varieties like Red Delicious.

Original Recipe

.lxxix. Apple Muse – Take Appelys an sethe hem, an Serge hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it forth.

Interpreted Recipe (Serves 8)

Ingredients

• 6 medium apples, chopped
• Water to cover
• 2 cups almond milk
• 4 tbsp honey
• 1–2 tsp red sandalwood powder (or 1 tsp beet powder steeped in almond milk, optional)
• Pinch of saffron
• 4–6 tbsp breadcrumbs (adjust to thicken)

Note on Sandalwood: In medieval cooking, red sandalwood (saunderys) was used for its color, not flavor. It was steeped in hot liquid to extract a rich red hue, then strained out. If unavailable, use beet powder or hibiscus tea as a modern substitute—or omit entirely if saffron is used for color.

Instructions

1. Boil chopped apples in water until soft.
2. In a separate pot, warm almond milk with honey, saffron, and sandalwood (or beet powder). Let steep gently for 5–10 minutes, then strain.
3. Drain apples and puree until smooth. Add to the infused almond milk.
4. Reheat and stir in breadcrumbs gradually until the mixture thickens to an applesauce-like texture.

When Was Apple Muse Served?

This dish likely appeared during the pottage course of a medieval feast—offered as a soft, nourishing side. It could also be served as a fruit sauce for meat (especially pork or poultry), or as a light first course to stimulate appetite.

Humoral Theory and Apple Muse

Under medieval humoral theory, apples were considered cold and moist. To balance these qualities, cooks would add warming elements—like honey, saffron, and spices—to make them more “digestible.” Sugared and spiced dishes like Apple Muse were seen as ideal appetizers, intended to “open the stomach” and prepare it for heavier foods to come.

Serving Suggestions

• Serve in small bowls as an appetizer with extra sugar and cinnamon on top
• Use as a warm fruit sauce for roasted meats
• Top with dried fruits and toasted nuts for extra texture
• Pair with Rastons or wafers as a breakfast dish

🌿 Feast-Friendly Notes:
• Naturally vegan and dairy-free
• Gluten-free with GF bread or almond flour
• Serve warm for best flavor
• Can be made ahead and gently reheated on site

Similar Recipes

• Chardewardon – Pear Custard
• Apple Moyle – Sweet Stewed Apple
• Forme of Cury: Apulmos
• An Apple a Day – Five Apple Recipes

Venison in Broth with Frumenty – Harleian MS. 279 (c. 1430)

Venison in Broth with Frumenty (Harleian MS. 279, c. 1430)

Venyson in Broth with Furmenty

Historical Breakfast Note: While a bowl of frumenty—creamy, grain-based, and nourishing—would have been a familiar early meal in period, pairing it with venison makes this dish a bit more luxurious than the average medieval breakfast. Meat was often reserved for feast days, convalescents, or the noble class. Still, both components reflect the idea of “breaking the fast” in the morning: hearty grains to sustain the day, and warming broth for strength and comfort.

What is Frumenty?

Frumenty was a staple hot grain porridge—often served during feasts alongside meats like venison or fish. The word comes from Latin frumentum, meaning "grain." It can be considered a luxurious cousin to modern mashed potatoes or risotto—especially when enriched with milk and saffron.

I used Kamut, an ancient wheat variety with large, nutty grains. Its creamy texture after cooking made this a perfect historical choice. While some modern versions use Cream of Wheat, whole grains give far better results.

Original Recipe – Venyson with Furmenty

Take whete and pyke it clene, and do it in a morter, an caste a lytel water þer-on; an stampe with a pestel tyl it hole; þan fan owt þe holys, an put it in a potte, an let sethe tyl it breke; þan set yt douun, an sone after set it ouer þe fyre, an stere it wyl; an whan þow hast sothyn it wyl, put þer-inne swete mylke, an seþe it y-fere, an stere it wyl; and whan it is y-now, coloure it wyth safron, an salt it euene, and dresse it forth, & þin venyson in a-nother dyshe with fayre hot water.

Modern Redaction – Frumenty (Serves 8)

• 1 cup Kamut (soaked overnight)
• 3 cups water
• 1/2 tsp salt
• Pinch of saffron
• 1 cup milk (or almond milk)

Cook soaked Kamut with salt and saffron until water is absorbed. Stir in milk and cook until creamy.

Original Recipe – Venyson in Broth

Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne þe same water þorw a straynoure in-to a potte, an caste þer-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vynegre, and a lytyl Red wyne caste þere-to; an þanne latte it boyle tyl it be y-now, & serue forth.

Modern Redaction – Venison Broth (Serves 2–4)

• 1/4 lb venison (or stew beef)
• 1 cup beef broth
• 1 tbsp parsley
• 1/2 tsp sage
• 1/4 tsp pepper
• 2 cloves
• 1/8 tsp mace
• 2 tbsp red wine vinegar
• 2 tbsp red wine

Simmer all ingredients until the venison is tender and infused with spice. Great for roaster ovens or slow cookers.

Medieval Breakfast Spotlight: This savory pairing may have been served during late-morning meals or feast days. Frumenty offered sustaining grains while the spiced broth warmed the stomach—a noble start to a hardworking day.

Similar Dishes

• Beef y-Stywyd – Harleian MS. 279
• Frumenty with Purpaysse (porpoise) or salmon – see alternate versions in Harleian MS. 279

• Rastons – Egg-enriched bread for soaking in broth
• Soupes Dorye – Toasted bread in spiced almond milk
• Lyode Soppes – Early custard-style bread pudding
• Soupes Jamberlayne – Bread soaked in mulled wine
• Egges yn Brewte – Poached eggs in spiced broth
• Eyron en Poche – Poached eggs with herbs in sauce
• Pressmetzen zu Ostern – Spiced Lenten breakfast bread
• Spiced Apples and Pears – Stewed fruit with wine and spice
• Fennel and Bacon Bread – Rustic loaf with herbs and meat
• Frumenty and Venyson – Cracked wheat porridge with game

☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »

Tags: venison, frumenty, medieval breakfast, Harleian MS 279, grain dishes, noble table, historical food, kamut, medieval recipes 🍽 Explore More Medieval Breakfast Recipes:

Kitchen Adventures – Beef y-Stywyd - Stewed Beef (Harleian MS. 279 (ab 1430))

Beef y-Stywyd 

This recipe from Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 by Thomas Austin is very reminiscent of the same flavor profiles one would expect when eating Cincinnati style chili.  It was a huge hit and the taste testers were very quick to remark on how "modern" this recipe tasted. It was also very quick and easy to put together and I plan on serving it at a future lunch tavern and it will definitely make an appearance at a feast.

It is believed that the aurochs, an ancient ancestor of the modern day cattle was domesticated sometime around 8000 BC.  Modern day cattle are believed to have emerged from Turkey. The word cattle is derived from the Anglo-Saxon catel from the Latin capitale meaning "a sum of money, capital." The word cattle originally meant "moveable personal property".  

Cattle had multiple uses including transportation, meat, dairy, and leather products. As previously discussed in my post Harleian MS. 279 (ab 1430) - Papyns - Custard, most of the milk that was produced by cows was turned into other dairy products such as cheese and butter.  Medieval cows were also much smaller then modern day cows, averaging 45" from ground to shoulders. 

.vj. Beef y-Stywyd.—Take fayre beef of þe rybbys of þe fore quarterys, an smyte in fayre pecys, an wasche þe beef in-to a fayre potte; þan take þe water þat þe beef was soþin yn, an strayne it þorw a straynowr, an sethe þe same water and beef in a potte, an let hem boyle to-gederys; þan take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste þer-to, an let hem boyle to-gederys; an þan take a lof of brede, an stepe it with brothe an venegre, an þan draw it þorw a straynoure, and let it be stylle; an whan it is nere y-now, caste þe lycour þer-to, but nowt to moche, an þan let boyle onys, an cast safroun þer-to a quantyte; þan take salt an venegre, and cast þer-to, an loke þat it be poynaunt y-now, & serue forth.

vj - Beef y-Stywyd. Take fayre beef of the rybbys of the fore quarterys, an smyte in fayre pecys, an wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn, an strayne it thorw a straynowr, an sethe the same water and beef in a potte, an let hem boyle to-gederys; than take canel, clowes, maces,graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste ther-to, an let hem boyle to-gederys; an than take a lof of brede, an stepe it with brothe an venegre, an than draw it thorw a straynoure, and let it be stylle; an whan it is nere y-now, caste the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and cast ther-to, an loke that it be poynaunt y-now, and serue forth.

6. Beef Stewed - Take fair beef of the ribs of the fore quarters, and chop (smite) in fair pieces, and wash the beef into a fair pot; then take the water that the beef was washed (sothin) in, and strain it through a strainer, and set the same water and beef in a pot, and let them boil together; then take cinnamon, cloves, mace, grains of paradise, cubebs, and onions minced, parsley and sage, and cast thereto and let them boil together; and then take a loaf of bread, and steep it with broth and vinegar, and then draw it through a strainer, and let it be still; and when it is near enough, cast the liquor thereto, but not too much, and then let boil once, and cast saffron thereto a quantity; then take salt and vinegar and cast thereto, and look that it be sharp (sour) enough, and serve forth.

Interpreted Recipe                                                                   Serves 1 as a main, 2 as a side

1/4 pound beef for stew

1 cup beef broth

1/4 cup red wine vinegar

1/2 tsp. cinnamon

2 cloves

1/4 tsp. mace

1/8 tsp. each grains of paradise and cubebs

1/4 cup pearl onions or 1/8 cup minced onions

1 tbsp. parsley

1 tsp. sage

Pinch of saffron

2-3 tbsp. breadcrumbs

Place into pot the beef, broth, spices, onions and vinegar and bring to a boil.  Cook until beef has become tender and onions are cooked.  Add breadcrumbs a tablespoon at a time and stir until the bread dissolves and sauce thickens to your desire.  

This recipe would lend itself very nicely to a crockpot for a small family stew.  If you are cooking larger portions for a feast, you could use a roaster set at approximately 200 degrees for 8-10 hours, or 250 degrees for 4-6 hours.

Similar Recipes

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

Stwed Beeff. Take faire Ribbes of ffresh beef, And (if thou wilt) roste hit til hit be nygh ynowe; then put hit in a faire possenet; caste ther-to parcely and oynonsmynced, reysons of corauns, powder peper, canel, clowes, saundres, safferon, and salt; then caste there-to wyn and a litull vynegre; sette a lyd on the potte, and lete hit boile sokingly on a faire charcole til hit be ynogh; then lay the fflessh, in disshes, and the sirippe there-vppon, And serve it forth.