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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

.xlvj. Brewet of almayn. Tak counynges or kyddes & hewe hem smal on morcels other on pects perboyle hem with the same broth, drawe an almand mylk & flesch therwith, cast therto poudour galyngale & of ginger, with flour of rys & colour it with alkenet, boyle hit, salt hit & messe hit forth with sugur and poudour douce.

Original manuscript image: f28v / f29r

Other versions of this recipe:

Brewet Of Almony (Forme of Cury)

Bruet of Almayn (Du fait de cuisine)

Bruet of Almaynne (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE BRUET OF ALMAYNE (Forme of Cury)

Recipes with similar titles:

Browet of almayne for x mees (Ancient Cookery [Arundel 334])

Browet of Almayne (Recipes from John Crophill's Commonplace Book)

Browet of Almayne (Recipes from John Crophill's Commonplace Book)