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This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To make a blanch marger on the fish day.. TAke whites of egges and creme, and boile them on a chafingdish on coles, till they Curd, then will their whay goe from them, then put away the whay, then put to the Curd a little Rosewater, then straine it and season it with suger.