Blancmanger

This seems almost like a comfort food, but that makes sense because it was often described as a food appropriate for the infirm. Sounds tasty to me, though.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Blamanger. Take faire Almondes, and blanche hem, And grynde hem with sugour water into faire mylke; and take ryse, and seth. And whan they beth wel y-sodde, take hem vppe, and caste hem to the almondes mylke, and lete hem boile togidre til thei be thikk; And then take the brawne of a Capon, and tese hit small, And caste thereto; and then take Sugur and salt, and caste thereto, and serue hit forth in maner of mortrewes.

(my redaction)
Blancmanger
Take fair almonds and blanch them and grind them with sugar water into fair milk; and take rice and seethe. And when they are well sodden, take them up and cast them to the almond milk, and let them boil together until they are thick; and then take the brawn of a capon and tear it small and cast thereto; and then take sugar and salt and cast thereto and serve it forth in the manner of mortrewes.

I'm not sure what the manner of mortrewes is, but it still sounds pretty good to me. Edit - looks like the manner of mortrewes is 'like a stew'.

http://recipes.medievalcookery.com/blancmanger.html