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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Clxlj. For to make blank desyre. Take brawne of hennes or capouns y soden with outen the skyn. and hewe hem as smale as thou may, and grynde hem in a morter. aftur, take gode mylke of almaundes & put the brawne ther inne & stere hem wel to gyder & do hem to seeth. & take flour of rys & of amydoun. & lay hit so that hyt be wel chargeaunt. & do therto sugur a gode party. & a party of whyte grece. & whan hit is put in dysches, strawe uppon blaunche powdour. & than put in blank desyre & mawmanye in dysches to gyder. & cet.

Original manuscript image: f88r / f88v

Other versions of this recipe:

Blank de sirre (A Noble Boke off Cookry)

Blank Dessorre (Forme of Cury)

Blank dessoree (Fourme of Curye [Rylands MS 7])

Blaunde sorre (Two Fifteenth-Century Cookery-Books)

Blawnk de Surre (Thomas Awkbarow's Recipes (MS Harley 5401))

Blonk desore (Liber cure cocorum [Sloane MS 1986])

FOR TO MAKE BLANK DESNE (Forme of Cury)

Blaundysorye (Two Fifteenth-Century Cookery-Books)

To mak bland sorre (A Noble Boke off Cookry)

FOR TO MAKE BLANK DE SUR (Forme of Cury)

FOR TO MAKE THE BLANK SURRY (Forme of Cury)

Blandissorye (Two Fifteenth-Century Cookery-Books)

For To Make Blank De Syry (Forme of Cury)

Recipes with similar titles:

Blanc desirree (MS Royal 12.C.xii)

Blanke desire (Recipes from the Wagstaff Miscellany)

Blank desure (MS Douce 257)