Appulmos
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Appulmos". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Appulmos. Nym appelyn & seþ hem, & lat hem kele, & mak hem þorw a cloþe. & on flesch dayes kast þereto god fat broyt of bef & god wyte grees, & sugur & safroun; and god almande mylk on fysch dayes, oyle de olyue & gode powdres; & serue it forþe.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

XVII - FOR TO MAKE APPULMOS. Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe and on flesch dayes kast therto god fat breyt of Bef and god wyte grees and sugar and safroun and almande mylk on fysch dayes oyle de olyve and gode powdres and serve it forthe. []

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. []

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. []

To make Applemoyse. Take a dosen apples and ether rooste or boyle them and drawe them thorowe a streyner, and the yolkes of three or foure egges withal, and, as ye strayne them, te mper them wyth three or foure sponefull of damaske water yf ye wyll, than take and season it wyth suger and halfe a dysche of swete butter, and boyle them upon a chaffyngdysche in a platter, and caste byskettes or synamon and gynger upon them and so serve them forthe. []

Apulmose. Tak applys & seþ hem and let hem kele, & after mak hem þorwe a cloþ & do hem in a pot. & kast to þat mylk of almaundys, wyþ god broþ of buf in flesch dayes; do bred ymyed þereto. & þe fisch dayes, do þereto oyle of olyue, & do þereto sugur & coloure it wyþ safroun, & strew þeron powder & serue it forþe. []

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

beef
grease
sugar
saffron
nuts
milk
fish
oil
olives
podour

[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

Procedure
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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]

Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:17>. Accessed on December 6, 2024, 2:35 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:212>. Accessed on December 6, 2024, 2:35 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:230>. Accessed on December 6, 2024, 2:35 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:75>. Accessed on December 6, 2024, 2:35 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?prope:36>. Accessed on December 6, 2024, 2:35 am.