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This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Viandre Cypyre de Salmon. Recipe & bray almonds vnblaunched; þan take caluer salmon & seth it in water, & draw vp þinne almonds mylk with þe broth of þe salmon. Þan pike out þe bonys clene, & grind it small, & cast þi mylk & þat togyder, & ley it with floure of rice, & seth it; & þan do þerto strong powdyr, sugure & salt, & colour it with alkenet so þat it be standyng, & serof it forth.

Other versions of this recipe:

VYANDE CYPRE OF SAMOUN (Forme of Cury)

Vyaynd cypre of samoun (Fourme of Curye [Rylands MS 7])