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This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

How to make Pomages. Take a quart of red wine or sweet wine, and v. or vi. well watrishe Apples, pare them and cut them in peeces and cast away the cores, then put the apples with the wine into a pot and boyle them on the fire till they be tender, and take a manchet lofe and cut it in thin peeces and cast it into the pot, then when the apples be tender, put to the, a quarter of a pound of Sugar, but draw them through a strainer before, and also an ounce of Sinamon, halfe a quarter of an ounce of ginger, and boyle al these togither in a chafer or a pot, and then take them out again, and put them into a faire bason or in a charger, then make a dredge of sinamon, sugar and Ginger, but most of Sugar, and dresse your Pomages in faire dishes, then cast in your dredge and serve it out hot or colde.