This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at
Thomas Gloning's website
Appylmoes. Recipe & seth appyls, & frete þam throgh a cloth, & do þam in a pot, & cast þerto almond mylk with gode broth of flesh dayes, & put þerto gratyd brede & seth it; & put þerto whyte grece on þe flesh day & on þe fysh day oyle de olyfe, & do þerto sugur, & colour it with saferon, & strewe þerin gynger, & serof it forth.
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])
Apple Moyle (Two Fifteenth-Century Cookery-Books)
Emplumeus of Apples (Du fait de cuisine)
Apple Muse (Two Fifteenth-Century Cookery-Books)
FOR TO MAKE APPULMOS (Forme of Cury)
FOR TO MAKE APULMOS (Forme of Cury)
Recipes with similar titles:
To make Applemoyse (A Proper newe Booke of Cokerye)
Appulmos (MS Douce 257)
Apulmose (MS Douce 257)
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