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"
lxxxxj - Vyolette. Nym Almaunde Mylke, an flowre of Rys, and pouder Gyngere, Galyngale, Pepir, Datis, Fygys, and Rasonys y-corven, an coloure it with Safroun, an boyle it and make it chargeaunt; an whan thou dressyste, take the flowres, an hew hem, an styre it ther-with; nyme the braunchys with the flowres, an sette a-boue and serue it Forth.
Other versions of this recipe:
Vyolette (Two Fifteenth-Century Cookery-Books)