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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.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.

Original manuscript image: f41v / f42r

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)

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)

FOR TO MAKE APPULMOS (Forme of Cury)

FOR TO MAKE APULMOS (Forme of Cury)