This is an excerpt from Two Fifteenth-Century Cookery-Books
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"
Cxxxvj - A potage of Roysons. Take Raysonys, and do a-way the kyrnellys; and take a part of Applys, and do a-way the corys, and the pare, (Note: ? peel) and bray hem in a mortere, and temper hem with Almande Mylke, and melle hem with flowre of Rys, that it be clene chargeaunt, and straw vppe-on pouder of Galyngale and of Gyngere, and serue it forth.