This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at
MedievalCookery.com
Cryspys. Nym flour & wytys of eyryn, sugur oþer hony, & swyng togedere & mak a batour. Nym wyte grees & do | yt in a posnet, & cast þe batur þereyn & stury to þou haue many; & tak hem vp & messe hem wyþ þe frutours & serue forþe.
Recipes with similar titles:
cryspes (Two Fifteenth-Century Cookery-Books)
CRYSPES (Forme of Cury)
Clx Cryspes (Fourme of Curye [Rylands MS 7])