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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"

Malmens bastard. Take a potell of clarefied hony, and a pounde of pynes, (Note: D. pepyr pynes.) and I. pounde of Reysons of coraunce, Saundres, pouder canell, And ij. galons of wyne or ale, and pouder peper, and cast al in a potte, And skeme hit clene; And then take iij. ýi. pounde (Note: 3 pounds of pounded) Almondes, (Note: Amydones, Douce MS. which adds, a galone of wyne, and a gode quantite of vynegre and lete) and stepe to-gidre, And drawe hem thorgh a streynour; And whan the potte boyleth, cast the licour to, and aley hit vp al stonding; And then take pouder ginger, salt in (Note: Douce MS. and) saffron, and ceson hit vppe, and serue hit forth in a dissh al hote, and salt; And cast pouder ginger thereon in the dissh, and serue it forth.

Other versions of this recipe:

Mammenye bastarde (Two Fifteenth-Century Cookery-Books)