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This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Tart on Ember-day. Parboyle onions, and fauge, and parsel, and hew hom small, then take gode .fatte chese, and bray hit, and do therto egges, and tempur hit up therwith; and do do therto butter and sugur, and raisynges of corance, and pouder of ginger, and of canell; medel all this well togedur, and do hit in a coffyn, and bake hit uncovered and serve hit forthe.