Apple moys

15th century cookbook, LAUD MS. 553 (Bodleian library)
Ab. 1420 A.D.

Apple moys

—Nym appeles, seth hem, let hem kele, frete hem thorwe an her syue: cast it on a pot / & on a fless day cast therto goud fat broth of bef, & white grese, sugur & safron̛, & on fissh days almand mylke, & oille de oliue, & sugur, & safron̛: boille hit, messe hit, cast aboue good poudre, & ȝif forth.

Modern English

—Take apples, boil them, let them cool, [push] them through a sieve: cast it on a pot/ and on a flesh day cast therein fat broth of beef, and white grease, sugar, and saffron, and on a fish days almond milk, and olive oil, and sugar, and saffron: boil it, dish it, case above good powder [spices], and [give/serve] it forth.