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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

Caudel dalmone. Take almondes unblanchyd and hom þou bray. Drawe hom up with wyn, I dar wele say. Þer to do pouder of good gyngere And sugur, and boyle alle þese in fere, And coloure hit with safron and salt hit wele, And serve hit forthe Sir at þo mele.

Other versions of this recipe:

Caudell de Almondes (Two Fifteenth-Century Cookery-Books)

Cawdel Of Almaund Mylk (Forme of Cury)

Caudel of almaund mylke (Fourme of Curye [Rylands MS 7])

Cawdell dalmond (A Noble Boke off Cookry)

Cawdell of Almondes (A Noble Boke off Cookry)

Cawdell of Almonds (Thomas Awkbarow's Recipes (MS Harley 5401))

Cawdelle de Almaunde (Two Fifteenth-Century Cookery-Books)