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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"

Cxxv - Vyolette. Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte ther-to, or hony in defaute; coloure it with the same that the flowrys be on y-peyntid a-boue.

Other versions of this recipe:

Vyolette (Two Fifteenth-Century Cookery-Books)