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This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Lamprons in galentyn. Take lamprons and scalde hom, and do hom in a panne, and fethe hom, and do therto galentyne, but let not be therin moche brothe, and do therto pouder of ginger, and of canel, and boyle hit, and serve hit forthe.

Recipes with similar titles:

lamprons galentyne (Two Fifteenth-Century Cookery-Books)

LAUMPROUNS IN GALYNTYNE (Forme of Cury)

Cxxv Laumprouns in galyntyne (Fourme of Curye [Rylands MS 7])