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This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

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.

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)

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)