To explain it to whoever will make it, he should take good barberine apples depending on the quantity to be prepared. Then he should peel them carefully and cut them into pieces into fine gold or silver platters. He should take a good earthenware pot, very clean, and boil some pure water over good bright coals, then add the apples. He must also have good, sweet almonds, in large quantity depending on the quantity of apples being cooked; he should skin them and wash them well, then crush them in a mortar that has no garlic odor; when they are well crushed, he should moisten them with the liquid in which the apples are cooking, and when the apples are sufficiently cooked he should remove them to a nice clean surface, and strain the almonds with this water, making a good thick milk, and return it to the boil over bright clean smoke-free coals, with a tiny bit of salt. And while it is boiling, he should chop the apples finely with a small, clean knife; when they are chopped, he should add them to the milk, and add a great deal of sugar, as required for this applesauce; then, when the physician calls for it, he should serve it in fine bowls or dishes made of gold or silver.
Chiquart, Du Fait de Cuisine, 1420; Tatiana Pavlovna Sokolova, The Stewpot Period Culinary Guild (SCA)