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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Cviij - Prymerose. Take other half-pound of Flowre of Rys, .iij. pound of Almaundys, half an vnce of hony and Safroune, and take the flowres of the Prymerose, and grynd hem, and temper hem vppe with Mylke of the Almaundys, and do pouder Gyngere ther-on: boyle it, and plante thin skluce (Note: viscous compound? ) with Rosys, and serue forth [correction; sic = f].


Other versions of this recipe:

Prymerose (Two Fifteenth-Century Cookery-Books)

To mak prymerolle (A Noble Boke off Cookry)

Recipes with similar titles:

Prymerose (Recipes from John Crophill's Commonplace Book)