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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 charlet tak swet mylk and colour it with saffron then tak freche pork and boile it and hew yt smalle then swinge eggs and cast them into the mylk and boile them and stirr them lest they bren and bete it with a litill ale and set it doun and let it not be brown and serue it.

Other versions of this recipe:

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

Charlet (Forme of Cury)

Charlet (Fourme of Curye [Rylands MS 7])

Charlet (Liber cure cocorum [Sloane MS 1986])

Charlet (A Noble Boke off Cookry)

Charlete (Two Fifteenth-Century Cookery-Books)

Charlette (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Charlet (Ancient Cookery [Arundel 334])

Charlet (Recipes from the Wagstaff Miscellany)

Charlet (Recipes from John Crophill's Commonplace Book)

Charlet (MS Douce 257)