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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"

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.

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))

Apple Moyle (Two Fifteenth-Century Cookery-Books)

Emplumeus of Apples (Du fait de cuisine)

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)