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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 rose, tak flour of ryse and temper it with almond mylk and mak it chaungynge then tak the braun of capon or of henne sodyn and grind it and charge it ther with and colour it with sanders and blod and fors it with clowes and maces and sesson it with sugur and serue it.

Other versions of this recipe:

Rose (Liber cure cocorum [Sloane MS 1986])

Roseye (Two Fifteenth-Century Cookery-Books)

Rosee (Forme of Cury)

Rosee (Fourme of Curye [Rylands MS 7])

For to make Rosee (Forme of Cury)

Recipes with similar titles:

lxxxvj rys (Two Fifteenth-Century Cookery-Books)

ryse (A Noble Boke off Cookry)

ryse (A Noble Boke off Cookry)

RICE (Le Menagier de Paris)

RICE (Le Menagier de Paris)

Ryse (Liber cure cocorum [Sloane MS 1986])

Rosee (MS Royal 12.C.xii)

Rosee (Recipes from John Crophill's Commonplace Book)

Rosee (Recipes from John Crophill's Commonplace Book)

Rosee (MS Douce 257)