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This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

XXXV - FOR TO MAKE APULMOS. Tak Applys and seth hem and let hem kele and after mak hem thorwe a cloth and do hem im a pot and kast to that mylk of Almaundys wyth god broth of Buf in Flesch dayes do bred ymyed therto. And the fisch dayes do therto oyle of olyve and do therto sugur and colour it wyth safroun and strew theron Powder and serve it forthe.


Other versions of this recipe:

Ein apfelmus (An apple puree) (Ein Buch von guter spise)

Appillinose (A Noble Boke off Cookry)

Apple moys (Two Fifteenth-Century Cookery-Books)

Apple sauce in Lent (Wel ende edelike spijse)

Appulmoy (Forme of Cury)

Appulmoy (Fourme of Curye [Rylands MS 7])

Appylmoes (Thomas Awkbarow's Recipes (MS Harley 5401))

Apple Moyle (Two Fifteenth-Century Cookery-Books)

Emplumeus of Apples (Du fait de cuisine)

Apple Muse (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

To make Applemoyse (A Proper newe Booke of Cokerye)

Appulmos (MS Douce 257)

Apulmose (MS Douce 257)