original text from about A.D. 1390
For to Make Mylk Rost
—Nym swete mylk and do yt in a panne nyn eyryn wyth al the wyte and swyng hem wel and cast therto and colowre yt wyth safroun and boyl it tyl yt wexe thikke and thanne seth yt thorw a culdore and nym that, leyyth and presse yt up on a bord and wan yt ys cold larde it and scher yt on schyverys and roste yt on a grydern and serve yt forthe.
To make a Milk Roast
—Take sweet milk and put it in a pan then eggs with all the white (just the egg whites?) and mix it well and cast it into the milk and colour it with saffron and boil it until it gets thick and then strain it through a colander and take it and lay and press it on a board and (when) it is cold, lard it and cut it in slices and roast it on a gridiron and serve it forth.