This is an excerpt from Two Fifteenth-Century Cookery-Books
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"
Cxxxiiij - Apple Moyle. Nym Rys, an bray hem wyl, and temper hem with Almaunde mylke, and boyle it; and take Applys, and pare hem, an smal screde hem in mossellys; throw on sugre y-now, and coloure it with Safroun, and caste ther-to gode pouder, and serue forth [correction; sic = f].
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))
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)