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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak stewed lombard tak pork and rost it and chop it into a pot with wyne sugur and hole clowes onyons guingere saffron and sanders then fry almondes and temper them up with wyne pouder gyngyure canelle and galingale and serue it.

Recipes with similar titles:

another stewed lombard (A Noble Boke off Cookry)