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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"

ix - Malmenye Furne3. Take gode Milke of Almaundys, and flowre of Rys, and gode Wyne crete, or the brawn of a Capoune, other of Fesaunte, and Sugre, and pouder Gyngere, and Galyngale, and of Canelle, and boyle y-fere; and make it chargeaunt, and coloure it with Alkenade, other with Saunderys; and 3if it be Red, a-lye it with 3olkys of Eyroun; and make smal cofyns of dow, and coloure hem with-owte, and bake on an ovyn, and coloure with-ynne and wyth-oute; then haue Hony y-boylid hote, and take a dyssche, and wete thin dyssche in the hony, and with the wete dyssche ley the malmenye and the cofyns; and whan they ben bake, and thou dressest yn, caste a-boue blaunche pouder, Quybibe3, mace3, Gelofre3; and thanne serue it forth.

Other versions of this recipe:

For to make momene (Liber cure cocorum [Sloane MS 1986])

FOR TO MAKE MAWMENNY (Forme of Cury)

For to make mawmany (Fourme of Curye [Rylands MS 7])

Mammony (A Noble Boke off Cookry)

Mawmene (Two Fifteenth-Century Cookery-Books)

Mawmenee (Forme of Cury)

Mawmene (Fourme of Curye [Rylands MS 7])

Mawmeny (Thomas Awkbarow's Recipes (MS Harley 5401))

Malmoma (Libro di cucina / Libro per cuoco)

FOR TO MAKE MANMENE (Forme of Cury)