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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

Mawmene ryall. Grynd reysons & draw up in the same maner of wynes as thu dydist that othir by fore put ther to crem of almonds do hit in a pot take al kyndes of hote spyces as thu didist to that othir & parid gynger & datys cut & sygure claryfyed & put hit in a pot to gedyr with some of the wyne & boyle hit with some of the same wyne to gedyr & take hit of & put hit to gedyr to that othir & put ther to poudyr of canell poudyr of gynger of lumbard & othir good poudres set hit on the fyre stere hit well when hit ys at the boylyng take hit of loke hit be doucet & yf hot have any of poudyr loke thu have brawn of capons fesauntes or pertryggs sodyn tendyr & tesyd small put ther to lat hit be nought stondyng loke hit be brown of canell saundres & safron & messe hit forth as a flate potage & florysch hit with sygure plate strewyd uppon when hit ys boyled loke no leve of the fyre ryse aboven the viaunt ryall for brennyng of the sewe.