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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"

lxxxv - Gaylede. Take Almaunde Mylke and Flowre of Rys, and do ther-to Sugre or Hony, and Powder Gyngere and Galyngale; then take figys, an kerue hem a-to, or Roysonys y-hole, (Note: ? unstoned) or hard Wastel y-dicyd (Note: diced, cut into small squares) and coloure it with Saunderys, and sethe it and dresse hem yn.

Recipes with similar titles:

Clat (Forme of Cury)