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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"

lxxviij - Colouryd Sew with-owt fyre. Take fowre pounde of Almaundys, and ley in Water ouer eue, an blanche hem, and on the morwe grynde hem ryth wyl, an draw ther-of a thicke mylke; than take Rys, and wasshem clene, an grynd hem wyl, and draw hem vppe wyth the Mylke thorw a straynoure, an do it on a bolle, and parte it in the vesselle, an do in al whyte Sugre, an euery vesselle Clowes, Maces, Quybibes, and pouder Canelle; An lete that on party ben whyte, that other 3elow, and that other grene with Percely; And ley of euery a leche (Note: a strip.) in a dysshe, an loke that Mylke be temperyd wyth wyne, an that [correction; sic = MS. than.]other with Rede wyn.