Applemoyse
Take a dosen apples and ether rooste or boyle them and drawe them thorowe a streyner, and the yolkes of three or four egges withal, and, as ye strayne them, teper them wyth three or four sponeful of damaske water yf ye wyll than take and season it wyth suger and halfe a dysche of swete butter and boyle them upon a chaffyngdysche in a platter, and byskettes or synamon and gynger upon them and so serve them forthe.
Reconstructions
