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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

v - Leche lumbarde. Take Datys, an do a-way the stonys, and sethe in swete Wyne; take hem vppe, an grynd hem in a mortere; draw vppe thorw a straynoure with a lytyl whyte Wyne and Sugre, And caste hem on a potte, and lete boyle tylle it be styff; then take yt vppe, and ley it on a borde; than take pouder of Gyngere and Canelle, and wryng it, and molde it to-gederys in thin hondys, and make it so styf that it wolle be lechyd; and 3if it be no3t styf y-nowe, take hard 3olkys of Eyron and kreme (Note: Crimme; crumble) ther-on, or ellys grated brede, and make it thicke y-now; then take clareye, and caste ther-on in maner of a Syryppe, when thou shalt serue it forth.

Other versions of this recipe:

Lech Lumbard (Thomas Awkbarow's Recipes (MS Harley 5401))

Leche Lumbard (Forme of Cury)

Leche Lumbard (Fourme of Curye [Rylands MS 7])

Leche lumbarde (Two Fifteenth-Century Cookery-Books)

Lesk lombard (A Noble Boke off Cookry)

Recipes with similar titles:

Leche Lumbarde (Ancient Cookery [Arundel 334])

Leche lumbarde (Ancient Cookery [Arundel 334])

Leche Lumbard (Recipes from the Wagstaff Miscellany)

Lech lumbard (Recipes from the Wagstaff Miscellany)