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This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

How to make Pescods. First make short paste with yolks of egs, butter and a little sugar. Then take for the stuffe, Marow, small raisins, dates, Sinamon, Sugar and Ginger, and then frye them with sweet butter, and when you serve them, cast on Sugar and Sinamon.

Recipes with similar titles:

To make pescoddes (A Proper newe Booke of Cokerye)