This is an excerpt from Two Fifteenth-Century Cookery-Books
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"
lxviij - Bruet of Almaynne in lente. Take fyne thikke Mylke of Almaundys; take datys, an mynce hem smal ther-on; take Sugre y-nowe, and straw ther-on, and a lytil flowre of Rys; sylt, (Note: ? sprinkle.) and serue forth whyte, and loke that it be rennyng.