A 14th century German apple puree.
How you want to make an apple puree. So take fine apples and skin them. And cut them in a cold water. And boil them in a pot. And mix them with wine and with fat and also beat eggs with white and with all. And do that thereto. And that is a very good filling. And do not over salt.
My Redaction
Peel apples (I used granny smith) and dice them into cold water to preserve their color. Boil the apples until very tender. Mash the apples with white wine, and butter. Use a whole egg to thicken. It mentions that it should not be over salted, which implies the use of salt. So I added a pinch of salt to enhance the flavors.
Original
Wilt du machen ein apfelmus. so nim schöne epfele und schele sie. und snide sie in ein kalt wazzer. und süde sie in einem hafen. und menge sie mit wine und mit smaltze und ze slahe eyer mit wiz und mit al. und tu daz dor zu. und daz ist gar ein gut fülle. und versaltz niht.
Sources
The original recipes for these purees were from the Daz buoch von guoter spise (which is dated between 1345 and 1354). The original is in the university library of Munich.
The translations I used were done by Alia Atlas in 1993 and posted on the University of Boston website.