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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"

xiiij - Vyaunde leche. Take Hony a gode quantite; then take pouder Pepir, and Safroun, and Canel, and caste ther-to; and then caste it on a dysshe, and let it kele, and serue forth.

Other versions of this recipe:

Vyaund de 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)