This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at
MedievalCookery.com
Viaunde de Cipre. Grynd almondys & tempre it up with good broth tak braun of hennys & pork yef myst be hewe it and grynd it & seson it up with flour of rys yt it be chargeaunt colour it with saffron thanne do to sugre & ginger after it asket do ther to gres than do it fro the fyer to reste.
Recipes with similar titles:
viande cipre (A Noble Boke off Cookry)
Viande de Cipur (Liber cure cocorum [Sloane MS 1986])
Viaunde de Cypre (MS Royal 12.C.xii)
Viaunde de Cipre (Recipes from John Crophill's Commonplace Book)