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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

Charlet Enforesyd. Recipe swete mylk and egges зolkes & ale, & seth pork withoute erbis, brayed, & lat it boyle tyll it do crud; and colour it with saferon, & þan take it vp & press it. Þan take creme of almondes or of kow mylk & boyle itt, & put þerto ginger & colour it depe with saferon, & lay þerof .iij. lechis or .v. in a dysh of þe charlet & poure þe [c]reme apon it; and medyl sugure, sawndyrs, & masz togydere & strew it þeron & serof it forth.


Other versions of this recipe:

Charlet forced (A Noble Boke off Cookry)

Charlet Yforced (Forme of Cury)

Charlet forsed (Fourme of Curye [Rylands MS 7])

Charlet a-forcyd ryally (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Charlet enforsed (Ancient Cookery [Arundel 334])