apple-moysen.

Brit.

/ˈaplmɔɪz/, U.S.

/ˈæpəlˌmɔɪz/

Forms:

α. Middle English apple-moys, Middle English apple-muse, Middle English appul-moce, Middle English apul-mos, Middle English 1900s– appul-mos Brit. /ˈaplməʊz/, U.S. /ˈæpəlˌmoʊz/, late Middle English appillinose (transmission error), 1500s 2000s– apple-moyse, 1600s apple moise, 1900s– apple-mos.

β. late Middle English apple-moyle, late Middle English appul-moy, 1500s apple-moye, 1800s apple-de-moy, 1800s– apple-moy.

Origin: Apparently formed within English, by compounding. Etymons: apple n., English mōs.

Etymology: Apparently < apple n. + an (otherwise unattested) Middle English reflex of Old English mōs food, victuals (see moose n.¹); compare Middle High German apfelmuos apple purée, apple sauce (German Apfelmus ). If so, the second element of the compound apparently shows a number of different (probably folk-etymological) alterations; a number of the forms suggest association with moil v. or its Anglo-Norman and Middle French etymon.

Now historical.

Any of various dishes made from stewed apples; spec. a dessert made from sieved apple pulp flavoured with saffron or other spices.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > prepared fruit and dishes > [noun] > stewed fruit

apple-moyse1381

the world > food and drink > food > dishes and prepared food > prepared fruit and dishes > [noun] > apple dishes

apple-moyse1381

apple frittera1475

hot codlings?1610

flapjack1620

baked apple1621

apple pudding1708

black cap1710

pan pie1723

flap-apple1750

charlotte1796

hop-about1820

biffin1822

apple dowdy1823

pandowdy1833

apple charlotte1842

apple snow1846

apple strudel1850

apple hogling1880

apple amber1889

cob1898

apple crumble1947

α.

1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 65 For to make appulmos. Nym appelyn & seþ hem, & lat hem kele, & mak hem þorw a cloþe. & on flesch dayes kast þerto god fat broyt of bef & god wyte grees, & sugur & safroun.

?a1475 Noble Bk. Cookry (1882) 121 To mak an appillinose [read appillmose], tak appelles and sethe them and lett them kelle, then fret them throughe an heryn syff.

1552 R. Huloet Abcedarium Anglico Latinum Apple moyse, pomacium, cij.

1573 J. Partridge Treasurie Commodious Conceits xlix. sig. E .i^v This water is excellent to set foorth a Tarte, an Apple moyse, or Almond butter.

1660 R. May Accomplisht Cook xii. 286 Strain all together with sugar, and boil it to the thickness of an apple moise; then let it cool.

1901 A. M. Earle Old Time Gardens viii. 209 Apple-moy and Apple-mos..were delightful dishes and very rich food as well.

1973 C. A. Wilson Food & Drink in Brit. ix. 334 Apples were pulped in the mortar and then put into tarts; while boiled, sieved apples formed a well-loved pottage called ‘appulmos’.

2001 Pure Aug.–Sept. 39/2 Try making apple butter which is a modern version of the old English Apple Moyse—a kind of jam made of tart apples, boiled in cider with a flavouring of allspice, until reduced to a very thick smooth paste.

β. a1425 (a1399) Forme of Cury (BL Add.) 81 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 116 (MED) Appulmoy. Take Apples and seeþ hem in water, drawe hem thurgh a straynour; take almande mylke & hony and flour of Rys, safron and powdour fort and salt, and seeþ it stondyng.1594 Good Huswifes Handmaide 43 b To make an Apple Moye. 1802 J. Wilson MS Let. to J. Boucher Apple moy, or Apple de moy, the Pulp of boiled Apples sweetened and put by ready for Use. 1901Apple-moy [see α. ].

This entry has been updated (OED Third Edition, June 2008; most recently modified version published online December 2021).

单词	apple-moyse
释义	apple-moysen. Brit. /ˈaplmɔɪz/, U.S. /ˈæpəlˌmɔɪz/ Forms: α. Middle English apple-moys, Middle English apple-muse, Middle English appul-moce, Middle English apul-mos, Middle English 1900s– appul-mos Brit. /ˈaplməʊz/, U.S. /ˈæpəlˌmoʊz/, late Middle English appillinose (transmission error), 1500s 2000s– apple-moyse, 1600s apple moise, 1900s– apple-mos. β. late Middle English apple-moyle, late Middle English appul-moy, 1500s apple-moye, 1800s apple-de-moy, 1800s– apple-moy. Origin: Apparently formed within English, by compounding. Etymons: apple n., English mōs. Etymology: Apparently < apple n. + an (otherwise unattested) Middle English reflex of Old English mōs food, victuals (see moose n.¹); compare Middle High German apfelmuos apple purée, apple sauce (German Apfelmus ). If so, the second element of the compound apparently shows a number of different (probably folk-etymological) alterations; a number of the forms suggest association with moil v. or its Anglo-Norman and Middle French etymon. Now historical. Any of various dishes made from stewed apples; spec. a dessert made from sieved apple pulp flavoured with saffron or other spices. ΘΚΠ the world > food and drink > food > dishes and prepared food > prepared fruit and dishes > [noun] > stewed fruit apple-moyse1381 the world > food and drink > food > dishes and prepared food > prepared fruit and dishes > [noun] > apple dishes apple-moyse1381 apple frittera1475 hot codlings?1610 flapjack1620 baked apple1621 apple pudding1708 black cap1710 pan pie1723 flap-apple1750 charlotte1796 hop-about1820 biffin1822 apple dowdy1823 pandowdy1833 apple charlotte1842 apple snow1846 apple strudel1850 apple hogling1880 apple amber1889 cob1898 apple crumble1947 α. 1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 65 For to make appulmos. Nym appelyn & seþ hem, & lat hem kele, & mak hem þorw a cloþe. & on flesch dayes kast þerto god fat broyt of bef & god wyte grees, & sugur & safroun. ?a1475 Noble Bk. Cookry (1882) 121 To mak an appillinose [read appillmose], tak appelles and sethe them and lett them kelle, then fret them throughe an heryn syff. 1552 R. Huloet Abcedarium Anglico Latinum Apple moyse, pomacium, cij. 1573 J. Partridge Treasurie Commodious Conceits xlix. sig. E .i^v This water is excellent to set foorth a Tarte, an Apple moyse, or Almond butter. 1660 R. May Accomplisht Cook xii. 286 Strain all together with sugar, and boil it to the thickness of an apple moise; then let it cool. 1901 A. M. Earle Old Time Gardens viii. 209 Apple-moy and Apple-mos..were delightful dishes and very rich food as well. 1973 C. A. Wilson Food & Drink in Brit. ix. 334 Apples were pulped in the mortar and then put into tarts; while boiled, sieved apples formed a well-loved pottage called ‘appulmos’. 2001 Pure Aug.–Sept. 39/2 Try making apple butter which is a modern version of the old English Apple Moyse—a kind of jam made of tart apples, boiled in cider with a flavouring of allspice, until reduced to a very thick smooth paste. β. a1425 (a1399) Forme of Cury (BL Add.) 81 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 116 (MED) Appulmoy. Take Apples and seeþ hem in water, drawe hem thurgh a straynour; take almande mylke & hony and flour of Rys, safron and powdour fort and salt, and seeþ it stondyng.1594 Good Huswifes Handmaide 43 b To make an Apple Moye. 1802 J. Wilson MS Let. to J. Boucher Apple moy, or Apple de moy, the Pulp of boiled Apples sweetened and put by ready for Use. 1901Apple-moy [see α. ]. This entry has been updated (OED Third Edition, June 2008; most recently modified version published online December 2021). < n.1381
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