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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

Charlet. Do cow mylke in a pott have porke sodyn tendyr or of a loyn of vele hew hit smal do ther to safron & salt set hit over the fyre when hit ys at the boylyng have yolkes of eyron drawyn thorow a streynour put ther wyne or ale bet hit to gedyr put hit to the mylke stere hit when hit begynnys to a ryse set hit fro the fyre let hit crud well serve hit forthe iij or iiij leches in a dysch with the wheye yf thu wylt have hit in for sayd ley hit over a cloth over a bord & presse hit to gedyr lik thes y hav out cut hit in levys or smal pecys & ley iij or iiij in a dysch grynd almonds unblaunched & draw up a thike milke with wyne put to poudyr of gynger safron canel & sigure a grete dele sawndres & salt hole clovys & macys & set hit over the fyre stere hit when hit ys at boylyng take hit of & poure over the charlette.

Recipes with similar titles:

lvj charlette (Two Fifteenth-Century Cookery-Books)

charlete (Two Fifteenth-Century Cookery-Books)

charlet (A Noble Boke off Cookry)

charlet (A Noble Boke off Cookry)

Charlet (Ancient Cookery [Arundel 334])

Charlet (Forme of Cury)

xxxix Charlet (Fourme of Curye [Rylands MS 7])

Charlet (Liber cure cocorum [Sloane MS 1986])

Charlet (Thomas Awkbarow's Recipes (MS Harley 5401))

Charlet (Recipes from John Crophill's Commonplace Book)

Charlet (MS Douce 257)