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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)

Drawen Benes. Take benes grounden, and breke hom in a morter, and drawe hom up wythc gode brothe, and take onyons and mynfe hom smal, and sethe hom and do thereto; and colour hit with saffron, and serve hit forthe.

Recipes with similar titles:

For To Make Drawen Benes (Forme of Cury)

ij For to make drawen benes (Fourme of Curye [Rylands MS 7])