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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"

xviij - Vyaund leche. Take a Tenche, an steue hym in a potte with Wyne; when he is y-now, pyke owt the bonys, take an stampe hem in a morter; then take a lytil of thicke Almaunde mylke, and putte ther-to; then take hem vppe, and putte hem in the brothe forsayde, that it was y-sothe in, and that y-straynid; caste ther-to Maces, Clowes, pouder Pepir, and Pouder Canelle; than caste Safron ther-to; then caste him in a dysshe, and lat hem kele; then put Vynegre, pouder Gyngere, Canel y-now in ye botmond (Note: Bottom) ther-of, vnnethe y-helyd. (Note: Scarcely covered)

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)