Apples Royal

Original:
Applade Ryalle. Take Applys, & sethe hem tylle they ben tendyr, & than lat hem kele; then draw hem thorw a straynour; & on flesshe day caste there-to gode fatte brothe of freysshe beef, an white grece, & Sugre, & Safroun, & gode pouder; & in a Fysshe day, take Almaunde mylke, & oyle of Olyff, & draw ther-vppe with Wyne, & a lytil hony put ther-to for to make it than dowcet; & serue it forth.

Moderization:
Apples Royal. Take Apples, & seethe them till they are tender. & then let them cool; then draw them through a strainer; & on flesh day cast thereto good fat broth of fresh beef, and white grease, & Sugar, & Saffron, & good powder; & in a Fish day, take Alomnd milk, & oil of Olive, & draw there up withal a good powder, & serve forth. And for need, draw it up with wine, & a little honey put thereto for to make it then sweet; & serve it forth.

Redaction
4 large tart apples
2 C. cold water
½ C. almond milk
1 tsp. Olive oil
2 TB. sugar
Pinch saffron
Dash ginger powder
Dash cinnamon powder

Put the apples and water in a pot and heat to boiling. Reduce heat and simmer 15 minutes or until the apples are soft. Take up the apples with a slotted spoon and let them cool in a bowl. When they are cool, pass them through a food mill into a bowl. Add the remaining ingredients and stir until well mixed. Serve warm.

This is the fish day version. There are two others as well, but this seemed the most edible.

Source:
Renfrow, Cindy
Take a Thousand Eggs or More
1990
ISBN 0-9628598-4-2