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])