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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 a sewe without fyere tak iiij [b with slash] of almonds and lay them in water one nyght then blanche them and grind them in a mortair and draw them up to the same mylk through a strener then put it in a clene bolle and part it in iii vesseles and put in one vessell sugur and quybibes and clowes maces and pouder of canelle and let one part be whyt anothere part yallowe with saffron and mak the third part grene withe the juce of mynte and parsley and lay a lesk of ech on in a dishe and let your mylk be temperd with whyte wyne and serue it.