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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"

Blaumanger of fissh. Nym a pond of ris, seth hem fort hit berste, let hem kele: cast therto mylk of two pond of almandes / nym ye perch other ye loppestere or drie haddok, tese therto, and boille hit / cast therto sugur, and 3if forth.

Other versions of this recipe:

Blanc maungere of fysshe (Liber cure cocorum [Sloane MS 1986])

BLANCMANGE OF FISH (Libre del Coch)

A blancmanger for perch (Wel ende edelike spijse)

Blamanger of Fyshe (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE BLOMANGER OF FYSCH (Forme of Cury)