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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

Floreye. Take flourys of rosys wesch hem & grynd hem with almond mylke take brawn of capons groundyn & do ther to loke hit be stondyng cast ther yn sygure & cast ther on the leves of floure of the rose & serve hit forth.