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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

Blaunch mortruys of fisch. Take haddok codlyng or thornebak sodyn pyke out the bonys do a way the skyn grynd the fisch make a mylke of almonds y blaunchyd & temper up the fisch ther with take payndemayn gratyd & sigure ther withe set hit on the fyre whan hit boyleth loke hit be ston messe hit forth & strew on blaunch poudyr.