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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)

Browet of almayne for x mees. Take iii lb. of almondes, and tempur hom, and drawe hom up with fresshe brothe of beef, and put into a pot; and take conynges parboyled, and choppe hom, and ribbes of porke chopped also; or elles take malardes chopped with the ribbes, and let hom fethe up with the mylke, and make the pottage rennynge; and take maces, clowes, pynes, ginger, mynced reyfynges of corance, sugre, and put therto; and take onyons mynced, and boyle hom in water, and after the first boyle dense hom out of the water, and cast hom into the pot, and let hom fethe up with the mylk, and colour hit with saffron; and take alkenet ii. penyworth, and frie hit in faire grese, and put the grese into a pot thurgh the streynour in the settynge doune; and take a lytel vynegur and pouder of ginger, and medel hit togedur, and cast therto, and dresse hit, and serve hit forthe.

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Brewet Of Almony (Forme of Cury)

xlvj Brewet of almayn (Fourme of Curye [Rylands MS 7])

Browet of Almayne (Recipes from John Crophill's Commonplace Book)

Browet of Almayne (Recipes from John Crophill's Commonplace Book)