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This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Blanche brewet de Almayne. Nym kedys or chekenys & hew hem in morsellys & seþ hem in almande mylk or in kyne mylke. Grynd gyngyuer, galingale, and cast þereto & boyle it and serue it forþe.