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This is an excerpt from MS Royal 12.C.xii
(England/France, 1340 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

Double mortrels. Almond milk, eggs, a little amidon, galingale, ginger; hard boiled eggs divided into small pieces and put therein, sugar, crushed wafers planted thereon: color, yellow.