From Boke of Cokery (London, 1500; recipe from 1882 edition): To make mon amy / take and boyle cows creme and whan it is boyled sette it asyde and lette it kele than take cow cruddes [curds] & press oute the whey and braye them in a mortar and cast them into the potte to the creme and boyle all togider [together] put therto suger or hony [honey] & may butter and colour it up with saffron and in the settynge downe put in yolkes of egges, wel bett [beat] and do away the streyne [strain] & lette thy potage be standynge than lesk [lift] it in dyshes and plant there in floures of vyolettes and serve it.
