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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"

xxxxix - Sardeyne3. Take Almaundys, and make a gode Mylke of Flowre of Rys, Safroun, Gyngere; Canelle, Maces, Quybibe3; grynd hem smal on a morter, and temper hem vppe with the Mylke; than take a fayre vesselle, and a fayre parte of Sugre, and boyle hem wyl, and rynsche thin dysshe alle a-bowte with-ynne with Sugre or oyle, an than serue forth.