This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at
MedievalCookery.com
Charlet. Tak swete melk & colour it with saffron tak freysch pork soden hewe it smal sweng eyren & cast alm the melk set it over the fyer boille it stere it wel to gider kele it with a lytyl ale & set it doun.
Recipes with similar titles:
lvj charlette (Two Fifteenth-Century Cookery-Books)
charlete (Two Fifteenth-Century Cookery-Books)
charlet (A Noble Boke off Cookry)
charlet (A Noble Boke off Cookry)
Charlet (Ancient Cookery [Arundel 334])
Charlet (Forme of Cury)
xxxix Charlet (Fourme of Curye [Rylands MS 7])
Charlet (Liber cure cocorum [Sloane MS 1986])
Charlet (Thomas Awkbarow's Recipes (MS Harley 5401))
Charlet (Recipes from the Wagstaff Miscellany)
Charlet (MS Douce 257)