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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"

Cxv - Quynade. Take Quynces, and pare hem clene, caste hem on a potte, and caste ther-to water of Rosys; do it ouer the fyre, and hele (Note: Cover) it faste, and let it boyle a gode whyle tyl they ben neysshe; and 3if they wol not ben neysshe, bray hem in a Morter smal, draw hem thorw a straynoure; take gode Mylke of Almandys, and caste in a potte and boyle it; take whyte Wyne and Vynegre, an caste ther-to the Mylke, and let it stonde a whyle; take than a clene canvas, and caste the mylke vppe-on, and with a platere stryke it of the clothe, and caste it on the potte; gedyr vppe the quynces, and caste to the creme, and do it ouer the fyre, and lat boyle; take a porcyon of pouder of Clowys, of Gyngere, of Graynys of Perys, of Euery a porcyon; take Sugre y-now, with Salt, and a party of Safroun, and alle menge to-gederys; and when thou dressyst forth, plante it with foyle of Syluer.

Recipes with similar titles:

xviij Connate (Fourme of Curye [Rylands MS 7])