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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)

Jussel enforsed. Take brothe of capons withoute herbes, and breke eyren, and cast into the pot, and make a crudde therof, and colour hit with saffron, and then presse oute the brothe and kerve it on leches (cut it into flic es) ; and then take swete creme of almondes, or of cowe mylk, and boyle hit; and take zolkes of eyren beten, and caste therto, and sugre, and colour it depe with saffron; and if the mylke wyl qwayle, cast therto a lytel floure, and stere hit well; and when hit is fothen, then take the leches, and lay three or fyve in a disshe, and put the fyrip above; and then take sugre, saunders, maces, pouder of canel, and al medelet togeder, and strewe theron; and serve hit forthe.

Recipes with similar titles:

Jusshell Enforced (Forme of Cury)