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This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at MedievalCookery.com

Browet of Almayne. Loke thu have good ale & cler & seson it with qwyth bred melk of almondys tak onyouns & mince hem and do al to the feyr & qwat fleysch do thu haft do ther to rau after that it wil sethen tak clowes & maces & qwybibes & do hem in hole & lat hem sethen & do to a perty ginger & oatmel & if the colour be noth good as fallet to the canel tak a perty saffron & mak the colour good & if it charge nowt wel tak flour of rys & do ther to.

Recipes with similar titles:

Browet of almayne for x mees (Ancient Cookery [Arundel 334])

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)