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This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

XLI - For to make Rosee. Tak the flowris of Rosys and wasch hem wel in water and after bray hem wel in a morter and than tak Almondys and temper hem and seth hem and after tak flesch of capons or of hennys and hac yt smale and than bray hem wel in a morter and than do yt in the Rose so that the flesch acorde wyth the mylk and so that the mete be charchaunt and after do yt to the fyre to boyle and do thereto sugur and safroun that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys and serve yt forth.

Other versions of this recipe:

Rose (Liber cure cocorum [Sloane MS 1986])

Roseye (Two Fifteenth-Century Cookery-Books)

Rose (A Noble Boke off Cookry)

Rosee (Forme of Cury)

Rosee (Fourme of Curye [Rylands MS 7])

Recipes with similar titles:

lxxxvj rys (Two Fifteenth-Century Cookery-Books)

ryse (A Noble Boke off Cookry)

ryse (A Noble Boke off Cookry)

RICE (Le Menagier de Paris)

RICE (Le Menagier de Paris)

Ryse (Liber cure cocorum [Sloane MS 1986])

Rosee (MS Royal 12.C.xii)

Rosee (Recipes from John Crophill's Commonplace Book)

Rosee (Recipes from John Crophill's Commonplace Book)

Rosee (MS Douce 257)