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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"

xiij - Vyaund leche. Take a gode quantyte of Brawn, an Hony, and a lytil brede, and let sethe to-gederys pouder Pepir, Clowys, Maces, an Safroun, and draw it thorwe a straynoure, and chafe it a litel, and caste it in fayre dysshis, an let it kele, and than serue forth [correction; sic = f].

Other versions of this recipe:

Porridge of almonds and bread in Lent (Wel ende edelike spijse)

Slices (Le Viandier de Taillevent)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Lenten slices (Le Viandier de Taillevent)

Recipes with similar titles:

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

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

xiiij vyaunde leche (Two Fifteenth-Century Cookery-Books)