Apple Moyle - A Sweet Medieval Apple Porridge

.Cxxxiiij. Apple Moyle – A Sweet Porridge of Apples & Almond Milk

Apples belong to the Rosaceae family along with pears, quince, loquat, medlars and yes, roses. It is believed that there has been over 10,000 different apple cultivars that have been developed, many of which are now lost. There are at least 100 different varieties of apples that are grown commercially, but of those, only ten make up 90% of the production in the United States. I find this distressingly sad.

As mentioned in my previous post on .lxxix. Apple Muse it is generally believed that domesticated apples has their origins in Central Asia. Apples are documented as early as 6500 B.C. in Jericho and the Jordan Valley. Theophrastes records in 323 B.C the process of budding, grafting and general tree care of six different varieties of apples that were known at the time.

There are many legends regarding this fruit, the most well-known is that of Adam and Eve wherein Eve tempts Adam to eat of the "forbidden fruit". Apples are well known then, as a fruit synonymous with temptation, a reputation that is apparently well earned.

Hercules is tasked with stealing the golden apples from the Tree of Life as one of his Twelve Labors. Atalanta, was tricked by Hippomenes, losing a footrace and securing a husband, because she stopped to pick up Golden Apples given to Hippomenes by Aphrodite.

Eris, the Greek goddess of discord threw a golden apple into the wedding party of Thetis and Peleus. The apple was inscribed with the word "kallisti", meaning the fairest. Three Goddesses coveted the apple, Hera, Athena and Aphrodite and the task of appointing which of the Goddesses was indeed the fairest fell upon Paris of Troy. It was Aphrodite who promised Paris of Troy the love of the most beautiful woman, Helen of Sparta, if he would appoint her the keeper of the apple. He did, and it was this apple that was indirectly responsible for causing the Trojan War.

Apples were not always associated with lust, love, temptation or sin. In fact, in Norse mythology it is the Goddess Idun who is the guardian of the golden apples that preserved the eternal youth of the Aesir. It is the apple that gave Avalon its name in the legends of King Arthur. The Welsh word for apple is Afal. In the legends of Arthur, apples are associated with very powerful forces of creation, birth, death and rebirth.

Lastly, the ancient Celts believed that apples were to be treasured. Apple blossoms were used as symbols of fertility and would be placed in bedrooms. They were also symbolic of goodwill, integrity and purity and love. There is a myth told of Conle, who received an apple that fed him for a year.

Dietary Notes: Naturally vegan, dairy-free, and easily gluten-free with certified rice flour.

As explored in my previous post on Apple Muse, apples are more than just a pantry staple—they are mythic, symbolic, and deeply tied to culinary history. From the Golden Apples of the Hesperides to Idun’s youth-preserving fruit, their place in mythology rivals their place in the medieval kitchen.

Apple Moyle comes to us from the Harleian MS. 279, and like many medieval dishes, it leaves room for interpretation. My reading suggests a creamy porridge, enriched with almond milk and brightened by saffron and sweet spices. The base is similar to Cxxv - Vyolette, a sweet violet-hued pudding also made with rice flour and almond milk.

🔍 What Does Moyle Mean?

The word “moyle” doesn’t have a direct, surviving culinary definition in modern English, but in the context of medieval cooking, it appears to carry a connotation of softening, mashing, or reducing to a pulp.

It may be connected to:

• Old French “moiller” or “mouiller” – to moisten or make soft/wet
• Latin “mollis” – soft
• Middle English “moillen” – to soften, soak, or mash

In the recipe, the phrase: “...take apples, and pare hem, an smal screde hem in mossellys...” directs the cook to shred apples into morsels and simmer them with rice and almond milk until softened—producing something thickened and spoonable, like a mash or porridge.

📘 Compare to “Apple Muse”

As discussed in the Apple Muse post, “muse” is derived from Middle English and Old French terms for mash, pulp, or purée. Both Moyle and Muse reflect method and texture more than specific ingredients.

• Muse often results in a fully puréed dish
• Moyle retains soft apple chunks within a thickened base

🧠 Historical Insight

These names were likely descriptive rather than fixed titles. A medieval cook might have considered moyle to mean “the soft one” and muse to imply a smoother mash.

If naming them today, you might say:

• Apple Muse = smooth apple-almond porridge
• Apple Moyle = soft apple-and-almond stew with texture

✅ In Summary: “Apple Moyle” likely refers to the soft texture of the finished dish. Like “muse,” it reflects a tradition of sweetened, spiced fruit preparations—served warm, spoonable, and comforting.

Original Recipe – Harleian MS. 279

Nym Rys, an bray hem wyl, & temper hem with Almaunde mylke, & boyle it; & take Applys, & pare hem, an smal screde hem in mossellys; þrow on sugre y-now, & coloure it with Safroun, & caste þer-to gode pouder, & serue forth.

Interpreted Recipe – Apple Moyle

Serves 8 as a breakfast or side dish

Ingredients

• 2 cups almond milk
• 1/2 cup rice flour
• 4 small apples, peeled, cored, diced
• 1/2 cup sugar
• Generous pinch of saffron
• 1 tsp powder douce
• 1/4 tsp salt (optional, but recommended)

Instructions

1. Combine almond milk, rice flour, saffron, sugar, and salt in a saucepan over medium heat.
2. Add diced apples and simmer gently, stirring often, until apples are soft and the mixture thickens (15–20 minutes).
3. Sprinkle with powder douce just before serving.

When was Apple Moyle 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. Leftovers can be stored in the fridge and reheated gently with a splash of almond milk to loosen the texture.

Notes from the Test Kitchen

This dish was a hit with my testers—so much so that there may have been spoon duels over the last bite. I added a pinch of salt, which balanced the sweetness beautifully. This pudding makes an excellent camp breakfast: simple, hearty, and deeply satisfying.

Related Recipes

• Apple Muse – Another medieval apple pudding with rice flour and almond milk.
• Ein Apfelmus (c.1345, Germany) – A richer apple mash with wine and egg.
• Forme of Cury: Appulmoy – Pureed apple with almond milk, honey, and rice flour.

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 – Chardewardon - Pear Custard (Harleian MS. 279 (ab 1430))

Chardewardon or Pear Custard

Chardewardon is one of several pear recipes that can be found in 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 Thomas Austin. It is quite simple to make and has the texture of a velvety applesauce when completed. One of my taste testers said it reminded him vaguely of pumpkin pie in texture and suggested that perhaps it would be delicious in a tart.  Several recipes published online have layered this dish with another medieval dish, snowe, which I imagine is very delicious as snowe resembles whipped cream flavored lightly with rose water. 

.xxxiv. Chardewardon.—Take Pere Wardonys, an sethe hem in Wyne or in fayre water; þan take an grynd in a morter, an drawe hem þorwe a straynoure wyth-owte ony lycoure, an put hem in a potte with Sugre and clarifiyd hony, an Canel y-now, an lete hem boyle; þan take it fro þe fyre, an let kele, an caste þer-to ȝolkys of Raw eyroun, tylle it be þikke; & caste þer-to pouder Gyngere y-now, an serue it in manere of Fysshe;*. [For Rys; see Douce MS. No. 53, and the end of this recipe. A. also reads fische. ] an ȝif if it be in lente, lef þe ȝolkys of Eyroun, & lat þe remenaunt boyle so longe tylle it be þikke, as þow it had be temperyd wyth þe ȝolkys, in þe maner of charde quynce; an so serue hem in maner of Rys.

xxxiv - Chardewardon. Take Pere Wardonys, an sethe hem in Wyne or in fayre water; than take an grynd in a morter, an drawe hem thorwe a straynoure wyth-owte ony lycoure, an put hem in a potte with Sugre and clarifiyd hony, an Canel y-now, an lete hem boyle; than take it fro the fyre, an let kele, an caste ther-to 3olkys of Raw eyroun, tylle it be thikke; and caste ther-to pouder Gyngere y-now, an serue it in manere of Fysshe; (Note: For Rys; see Douce MS. No. 53, and the end of this recipe. A. also reads fische) an 3if if it be in lente, lef the 3olkys of Eyroun, and lat the remenaunt boyle so longe tylle it be thikke, as thow it had be temperyd wyth the 3olkys, in the maner of charde quynce; an so serue hem in maner of Rys

34. Chardewardon. Take Warden Pears, and cook them in wine or in fair water; then take and grind in a mortar and draw them through a strainer without any liquid, and put them in a pot with sugar and clarified honey, and cinnamon enough, and let them boil: then take it from the fire and let cool, and caste there-to yolks of raw egg, till it be thick, and caste there-to powder ginger enough, and serve it in manner of fish [For rice: see Douce MS. No. 53, and the end of this recipe. A. also reads fish] and if it be in lent, leave the yolks of eggs, and let the remains boil so long until it be thick, as though tempered with the yolks, in the manner of charde quince, and so serve them in manner of Rys.

Interpreted Recipe                                                                                     Serves 1 as main, 2 as side

2 pears, peeled, cored, and cut into pieces
Water or wine to cover pears (I used water)
1 tbsp. honey
1 tbsp. sugar
1 stick of cinnamon
1 egg or 2 egg yolks
1/4 tsp. ginger

Cook pears and the cinnamon together in enough water or wine to cover until soft. This is where you cheat--remove the cinnamon stick and place the pears into a food processor and process into a smooth paste. Strain the pears through a strainer into the pot--this is a crucial step to remove any large pieces of pear from the mixture. Place over a double boiler and add sugar, honey, cinnamon, let cook until sugar and honey have dissolved. Add egg yolks and ginger, and stir until the pears have thickened to the consistency of applesauce. Strain before serving.

There was a bit of a squabble amongst the taste testers when this dish made it to the table. It was declared "lick your plate" good and I was asked (well....begged would be a better term) to make more immediately when the last of it was eaten. I will be making this dish again in the future.

Similar Recipes

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

Chare de Wardone. Take peer Wardons, and seth hem in wine or water; And then take hem vppe, and grinde hem in a morter, and drawe hem thorgh a streynoure with the licour; (Note: Douce MS. with-out eny licour) And put hem in a potte with Sugur, or elle3 with clarefiede hony and canell ynowe, And lete hem boile; And then take hit from the fire, And lete kele, and caste there-to rawe yolkes of eyren, til hit be thik, and caste thereto powder of ginger ynowe; And serue hit forth in maner of Ryse. And if hit be in lenton tyme, leve the yolkes of eyren, And lete the remnaunt boyle so longe, til it be so thikk as though hit were y-tempered withyolkes of eyren, in maner as A man setheth charge de quyns; And then serue hit forth in maner of Rys.

A Noble Boke off Cookry (England, 1468)

To mak chard wardene tak wardens and bak them in an oven then tak them out and paire them and grind them in a mortair and streyne them smothe throwghe a streyner then put them in an erthene pot and put ther to sugur till they be douced as ye think best and put ther to pouder of notmeggs guinger and granes and let the pouder be farcede put ther to powder of sanders tille it be coloured and stirr it with a pot stik and set yt on a soft fyere and let it boile till yt be stiff as leche lombard and ye put amydon or rise it is bettere and when it is cold lay it fair abrod in the coffyn and let it stond ij dais and ye liste strawe senymom upon it and a day aftur thebred is out of the ovene then set it ther in and it shalle en be hard and then ye shall mak chardquynce.

A modern interpretation of this recipe can be found at Dan Myer's website Medieval Cookery: Chardewardon