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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"

Cxij - Sturmye. Take gode mylke of Almaundys y-drawe with wyne; take porke an hew it Smalle; do it on a Morter, and grynde it ryth smalle; then caste it in the same Mylke, and caste it on a potte; take Sawnderys and flowre of Rys; melle hem with the Mylke, draw hem thorw a straynoure, and caste it in a clene pot, loke that it be chargeaunt y-now; take Sugre, an putte ther-on, and Hony; do it ouer the fyre, and let it sethe a gret whyle; sture yt wyl; take Eyroun hard y-sothe, take the whyte, and hew hem as smalle as thow my3th, caste hem on the potte; take Safroune and caste ther-to, with powder Gyngere, Canelle, Galyngale, Clowys, and loke that thou haue powder y-now; caste it in the potte, temper it with Vynegre; take Salt and do ther-to, menge hem wylle to-gederys, Make a Siryppe; the .ij. dele schalle ben wyne, and the .ij. dele Sugre or hony; boyle it and stere it, and Skeme it clene; ther-on wete thin dyssches, and serue forth.