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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

.lj. Rosee. Tak thicke mylke as to fore wellid, cast therto suger a gode porcioun, pynes, dates, y mynced, canel & poudour ginger, & seeth hit & alye it with floures of roses white & flour of rys. cole hit, salt it, & messe hyt forth, yf thou wolt in stede of almaund mylk: tak swete cremes of kyne.

Original manuscript image: f30v / f31r

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)

For to make Rosee (Forme of Cury)

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)