This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at
MedievalCookery.com
Chikeney. Do almonde mylke yn a poot take cornels of okekornes rostyde grynd hem draw hem with wyn or ale do ther to a grete porcyon of sigure saundres & safron & othir poudrs & seson hit up with poudres & the schelles & set a bovyn.