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This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Leche Lumbard. Boyle datys in swete wyne grynd hem draw hem with th same wyne as chargeaunt as ye may do hem yn a pott with sygure boyle hit put ther to poudour of gynger & canell a grete dele stere hit welle to gedyr yf be nowghte styfe ynowghe put ther to hard yolkes of eyron or gratyd bredde or els thu may boyle brawn & draw hit thorow a streynoure with out any lycour in the boylyng do hit to gedyr also thu may do with al maner of lech lumbard that thu makyste and yn lentyn tyme thu may have of sundez of stockfisch when hit ys boyled take out of the pott do hit on a bord presse hit to gedyr when hit ys colde cut hit in brede leches & serve hit forth a lech or ij in a dysch & poudyr a lytyll clarre aboven.

Recipes with similar titles:

v leche lumbarde (Two Fifteenth-Century Cookery-Books)

leche lumbarde (Two Fifteenth-Century Cookery-Books)

Leche Lumbarde (Ancient Cookery [Arundel 334])

Leche lumbarde (Ancient Cookery [Arundel 334])

Leche Lumbard (Forme of Cury)

lxiiij Leche Lumbard (Fourme of Curye [Rylands MS 7])

Lech Lumbard (Thomas Awkbarow's Recipes (MS Harley 5401))

Lech lumbard (Recipes from the Wagstaff Miscellany)