Breuet de almonde

Harleian MS. 279, c. 1420

Bruet of Almaynne in lente. Take fine thick Milk of Almonds; take dates, and mince them small thereon; take Sugar enough, & strew thereon & little flour of Rice; sprinkle & serve forth white & look that it is running.

Liber cure cocorum (England, 1430)

Breuet de almonde. Take gode almonde mylke anon, And loke þou lye hit with amydone, Or with flowre þat is bake. Coloure hit with safron, I undurtake. Fors hit with powder of þy male Of gyngere, canel, and galingale. Take pertrykes and chykyns and hom wele sethe. Hew hom in quarters fayre and smethe. Do þat mylke over þo fyre þat tyde, And boyle and sett hit doune besyde, And florysshe hit with powdur, as I þe kenne, Þou may have more menske emong alle menne. 

A Noble Boke off Cookry (England, 1468)

To mak Bruet de almondes tak almond mylk and alay it with amydon or with whet flour bulted coloure it with saffron and fors it with pouder of ginger canelle and galingale then tak pertuche or chekens and sethe them and hew them in quarto and set the mylk on the fyere to boylle and florish it with pouders and serue it