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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

Pochee. Tak fyggs & reysynggs & grynd hem wel & seson it with good almonde mylk & do ther to agod porcion of canel & of ginger & if it charge nowth tak flour of rys & do ther to tyl it be wel stondynge than do to salt.

Recipes with similar titles:

Pochee (Forme of Cury)

lxxxviij Pochee (Fourme of Curye [Rylands MS 7])