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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 cawdelle dalmond tak unblanched almondes and bray them and draw them with wyne put ther to pouder of guinger and sugur and boile all to gedur and colore it with saffron and salt it and serue it.

Other versions of this recipe:

Caudel dalmone (Liber cure cocorum [Sloane MS 1986])

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 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)