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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)

Egurdouce. Take loches or rochys, tenches or soles, cut hom on peces, and frie hom ; then take half wyn, and half vynegur, and raifynges of corance, and sugur, and onyons, mynced and fried ; and do therto clowes, and maces, and gode powder, and sethe hit, and poure on the fyssh, and serve hit forthe.

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Egurdouce (Forme of Cury)

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xxj Egredouce (Fourme of Curye [Rylands MS 7])