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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

Blawnched Mortrovs. Recipe almond mylk or cow mylk & floure of rice, of amidon, & of wastell, & drawe it thrughe a cloth with sum of þe mylk, & lat it boyle to it be standyng; & put þerto hony, & þan dress a lech of þat one blaunched morterus, anoþer of þat saferon, etc.

Other versions of this recipe:

For blanchyd mortrews (Liber cure cocorum [Sloane MS 1986])

Blanched mortrus (A Noble Boke off Cookry)

Whyte Mortrewys of Porke (Two Fifteenth-Century Cookery-Books)

Whyte Mortrewes (Two Fifteenth-Century Cookery-Books)

Mortrews Blank (Forme of Cury)

Mortrwes blank (Fourme of Curye [Rylands MS 7])