Medieval Cookery - Automatic Documentation

XVII - FOR TO MAKE APPULMOS
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "XVII - FOR TO MAKE 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:

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.

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]

69. Ein apfelmus (An apple puree). Wilt du machen ein apfelmus. so nim schöne epfele und schele sie. und snide sie in ein kalt wazzer. und süde sie in einem hafen. und menge sie mit wine und mit smaltze und ze slahe eyer mit wiz und mit al. und tu daz dor zu. und daz ist gar ein gut fülle. und versaltz niht.
How you want to make an apple puree. So take fine apples and skin them. And cut them in a cold water. And boil them in a pot. And mix them with wine and with fat and also beat eggs with white and with all. And do that thereto. And that is a very good filling. And do not oversalt. []

To mak an appillinose, tak appelles and sethe them and lett them kelle ,then fret them throughe an heryn syff on fisshe dais take almonde mylk and oile olyf ther to. and on flesshe days tak freche brothe and whit grece and sugur and put them in a pot and boile it and colour it with saffron and cast on pouders and serue it. []

Apple moys. Nym appeles, seth hem, let hem kele, frete hem thorwe an her syue: cast it on a pot / and on a fless day cast therto goud fat broth of bef, and white grese, sugur and safron, and on fissh days almand mylke, and oille de oliue, and sugur, and safron: boille hit, messe hit, cast aboue good poudre, and 3if forth. []

Apple sauce in Lent. Have apples, peeled en cut in pieces. Put them in a pot, take the liver of cod or haddock and bring this to the boil with the apples. Stir it frequently. Bray saffron finely. Pound [the boiled apples] in it and temper with almond milk. When it is ready purée it, serve it on plates and sprinkle spices on top. []

Appulmoy. XX.III. XIX. Take Apples and seeþ hem in water, drawe hem thurgh a straynour. take almaunde mylke & hony and flour of Rys, safroun and powdour fort and salt. and seeþ it stondyng. []

.lxxvij. Appulmoy. Tal applen & seeth hem in water drawe hem thorow a straynour, tak almaund mylke & hony & flour of rys, safroun & poudour fort & salt, & seeth it stondyng. []

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. []

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]. []

73. Again, emplumeus of apples: to give understanding to him who will make it, take good barberine apples according to the quantity of it which one wants to make and then pare them well and properly and cut them into fair gold or silver dishes; and let him have a fair, good, and clean earthen pot, and let him put in fair clean water and put to boil over fair and clear coals and put his apples to boil therein. And let him arrange that he has a great quantity of good sweet almonds according to the quantity of apples which he has put to cook, and let him blanch, clean, and wash them very well and put them to be brayed in a mortar which does not smell at all of garlic, and let him bray them very well and moisten them with the broth in which the said apples are cooking; and when the said apples are cooked enough draw them out onto fair and clean boards, and let him strain the almonds with this water and make milk which is good and thick, and put it back to boil on clear and clean coals without smoke, and a very little salt. And while it boils let him chop his said apples very small with a little clean knife and then, being chopped, let him put them into his milk, and put in a great deal of sugar according to the amount that there is of the said emplumeus of apples; and then, when the doctor asks for it, put it in fair bowls or pans of gold or silver. []

lxxix - Apple Muse. Take Appelys an sethe hem, an Serge (Note: Sift) hem thorwe a Sefe in-to a potte; thanne take Almaunde Mylke and Hony, an caste ther-to, an gratid Brede, Safroun, Saunderys, and Salt a lytil, and caste all in the potte and lete hem sethe; and loke that thou stere it wyl, and serue it forth. []

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. []

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. []

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
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[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?forme:212>. Accessed on December 6, 2024, 2:09 am.

Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?buchv:72>. Accessed on December 6, 2024, 2:09 am.

Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?noble:248>. Accessed on December 6, 2024, 2:09 am.

Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?twofi:475>. Accessed on December 6, 2024, 2:09 am.

Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?welen:16>. Accessed on December 6, 2024, 2:09 am.

Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?fourm:78>. Accessed on December 6, 2024, 2:09 am.

Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?thoma:75>. Accessed on December 6, 2024, 2:09 am.

Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?dufai:73>. Accessed on December 6, 2024, 2:09 am.

Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?prope:36>. Accessed on December 6, 2024, 2:09 am.

Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?douce:17>. Accessed on December 6, 2024, 2:09 am.

Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?douce:35>. Accessed on December 6, 2024, 2:09 am.