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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)

Charlet contrefetid of fyssh. Take almondes, and drawe up a gode thik mylk with faire water, or with congur broth; then take codlynge, or haddok, or thornbag (thornback) fothen, and do away the lkyn, and the bones, and then breke the fysshe in a streynour, with thyne honde; then take one pynt of the fame mylk, and put hit in a postenet (pipkin or sauce-pan), and do the fame fysshe therto, and boyle hit that hit be thik, and stere hit with a pot-stik; and put therto sugre, and saffron; and in the settynge doune, put therto a lytel vynegur that hit crudde, and then shete hit into a faire clothe, and let the qway renne away (whey run off); and then lay hit in a chargeoure, and presse hit, and then cut hit on leches, and lay hit in disshes, and take the remnant of the mylk, and set hit over the sire, and put therto sugre, and colour hit depe with saffron, and let hit boyle ; and in the settynge doune put therto a lytel wyne, and poure the syrip above the leches; and then take pouder of ginger, sugre, saunders, and maces, and strawe thereon; and canel medeled altogeder, and serve hit forthe.