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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"

x - Vyaund de leche. Take whyte Wyne a god quantite, an putte it on a potte; then putte ther-to raw 3olkys of eyroun y-tryid, and pouder of clowys, and pouder canel y-now, an Safroun y-now; than lat it boyle tyl it be ry3th chargeaunte, an then sette it doun; and take an sette ouer a panne of cowe milke, and throw Saunderys y-nowe ther-on; then make a styf poshote (Note: Posset) of Ale; then take the croddys, an lat it honge on a pyn in a clothe, an lat it cleue euer therueowt; (Note: Throughout? )then take the cawdel forsayd, and melle hem to-gederys in a clothe, with the poshotte; (Note: Posset) then put ther-on Sugre, Canel, pouder Gyngere y-now; presse hem vp sware, (Note: Square) an leche it, and serue it forth.

Other versions of this recipe:

Vyaunde leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

xj vyaund leche (Two Fifteenth-Century Cookery-Books)

xiij vyaund leche (Two Fifteenth-Century Cookery-Books)

xvij vyaund leche (Two Fifteenth-Century Cookery-Books)

xviij vyaund leche (Two Fifteenth-Century Cookery-Books)