English apple sauce.
Take Appelys an sethe hem, an Serge hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it forth. Two Fifteenth-Century Cookery-Books
This dish makes a thick creamy apple sauce.I took apples that had been peeled, cored, and chopped and boiled them until they were soft enough to mash. I then passed the apples through a strainer, added almond milk, honey, breadcrumbs saffron and a dash of salt. This was all mixed in a pot and brought to a boil while stirring. Once it is thicken it is ready to serve.