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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)

Tost rialle. Take qwyte bred, and make therof trenchours, and tost hom, and lay hom on syde; and for 20 messes take one quart of vernage, and di. quarton (half a quarter) of pouder of canel drawen up with vernage, and fethe hit over the fire ; and put therto one quartron of sugre, one quartron of paste rialle, and one quartron of chardecoynes, and travayle hit wel; and cast therto clowes, maces, pynes, raifynges of corance, ginger mynced, ande colour hit with a lytel saffron ; ande take floure .of rys drawen up with wyne, and schetc into the fame for to make hit byndynge, and stondynge; and in the settynge doune of the same pot, put in therto thre unces of pouder of ginger, and a lytel water of ewerose ; and then take the fame stuff, and streke above the trenchours al hote; and take sugre plate, and cut hit in losynge wyse, and gilde the endes, and the tother ende plant in the tost aboven the trenchours ; and lay, fora Lorde, in a disstie, four trenchors; and serve hit forthe.