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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)

To make galantyne. Take crustes of bred, and stepe hom in broken wyn or vynegar, and grinde hit smal, and drawe hit up with vynegur thurgh a streynour, and do therto pouder of galyngale, and of canel, and of ginger, and serve hit forthe.

Recipes with similar titles:

GALYNTYNE (Forme of Cury)

Cxxxvj Galentyne (Fourme of Curye [Rylands MS 7])

To make gallentyne (Gentyll manly Cokere (MS Pepys 1047))

Galentyne (Liber cure cocorum [Sloane MS 1986])