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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 alayd mylk take cow mylk and sugur and put it in a pot and set it on the fyere and when it boilithe alay it up with yolks of eggs and let it be rynynge and not chargant then tak whit bred and cut it in thyn peces and lay them in a disshe and let the mylk be somewhat salt and serue it furthe.

Other versions of this recipe:

Lede lardes (Liber cure cocorum [Sloane MS 1986])

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)