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This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

Rose. Take flour of ryse, as whyte as sylke, And hit welle, with almond mylke. Boyle hit tyl hit be chargyd, þenne Take braune of capone or elle of henne. Loke þou grynd hit wondur smalle, And sithen þou charge hit with alle. Coloure with alkenet, sawnder, or ellys with blode, Fors hit with clowes or macys gode. Seson hit with sugur grete plenté, Þis is a rose, as kokes telle me.

Other versions of this recipe:

Roseye (Two Fifteenth-Century Cookery-Books)

Rose (A Noble Boke off Cookry)

Rosee (Forme of Cury)

Rosee (Fourme of Curye [Rylands MS 7])

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)