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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

.xxxvij. Blank dessoree. Take almaundes blaunched, grynde hem and temper hem up with whyte wyne, on flesche day with broth, & cast therin flour of rys other amydoun & lye hit therwith, & tak brawn of capouns y ground, & take sugur & salt & cast therto, & florysche with aneys whyte, & tak a vessel y holed & put in safroun.

Original manuscript image: f26r

Other versions of this recipe:

Blank de sirre (A Noble Boke off Cookry)

Blank Dessorre (Forme of Cury)

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)

For to make blank desyre (Fourme of Curye [Rylands MS 7])

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)