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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"

lix - Furmenty with purpaysse. Make thin Furmenty in the maner as I sayd be-fore, saue temper it vp with Almaunden, Mylke, and Sugre, and Safroun, than take thin Purpays as a Freysshe Samoun, and sethe it in fayre Water; and when he is I-sothe y-now, bawde it and leche it [correction; sic = leche it leche it] in fayre pecys, and serue wyth Furmenty in hote Water.

Other versions of this recipe:

ffirmenty with porpeys (Two Fifteenth-Century Cookery-Books)

Furmente With Porpays (Forme of Cury)

Furmente with porpays (Fourme of Curye [Rylands MS 7])

FURMENTE WITH PORPEYS (Forme of Cury)

Frumente with porpays (Fourme of Curye [Rylands MS 7])

To mak furmente with porpas in lent (A Noble Boke off Cookry)

Recipes with similar titles:

Furmente with purpeys (Ancient Cookery [Arundel 334])