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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

Lede lardes. Take eyren and swete mylke of a cow, Swyng hom togedur, as I byd now. Take larde of fresshe porke with alle, Sethe hit and schere hit on peses smalle. Cast þer in and boyle hit, þenne Styr hit wele, as I þe kenne, Tyl hit be gedered on crud harde. Leche hit, and rost hit afterwarde Apone a gredel, þen serve þou may Hit forthe, with spit, as I þe say.

Other versions of this recipe:

Alayd mylk (A Noble Boke off Cookry)

Larded boiled meat (Le Viandier de Taillevent)

Larded milk (Le Viandier de Taillevent)

LARDY MILK (Le Menagier de Paris)

Ledlardes (A Noble Boke off Cookry)

Letards (Thomas Awkbarow's Recipes (MS Harley 5401))

Lete Lardes (Forme of Cury)

Let lardes (Fourme of Curye [Rylands MS 7])

Lete Lorre (Thomas Awkbarow's Recipes (MS Harley 5401))

Letelorye (Forme of Cury)

Lete lorye (Fourme of Curye [Rylands MS 7])

Lethe lory (Two Fifteenth-Century Cookery-Books)

Letlardes (Two Fifteenth-Century Cookery-Books)

Let lory (Two Fifteenth-Century Cookery-Books)

To make lyede milke (Gentyll manly Cokere (MS Pepys 1047))

Lette lardes (Two Fifteenth-Century Cookery-Books)