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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

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.

Other versions of this recipe:

Ein apfelmus (An apple puree) (Ein Buch von guter spise)

Appillinose (A Noble Boke off Cookry)

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))

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 apple moise (A Book of Cookrye)

To make Apple moyse (The Good Housewife's Jewell)