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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)

Mawmene to potage. Take almondes and blaunche hom, and bray hom, and drawehom up wyth watur or wyn, then take the braune of capons or fesauntes, and bray hit smal, and tempur hom up wyth the mylk, and do therto floure of ryse, and put hit in a pot, and let hit boyle; and do therto pouder of ginger and of clowes, and of canel and sugur ; and take ryse and parboyle hom, and grynde hom, and do therto, and colour hit with saunders, and drefle hit forthe in dyshes, and take the greynes of pomogarnard (pomegranates) and sleke therin, or almondes or pynes fryed in grese, and strawe sugur above.