Paging @japhroaig! Come and get your Medieval Rose Pudding!
Rosee. Take thyk milke; sethe it. Cast thereto sugur, a gode porcioun; pynes, dates ymynced, canel & powdour gynger; and seeth it, and alye it with flours of white rosis, and flour of rys. Cike utl salt it & messe it forth. If thou wilt in stede of almounde milke, take swete crem of kyne.
The modern translation and measurements at the link previously given come from The Medieval Cookbook by Maggie Black (which Jeremy probably already owns).
