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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Clxiiij. Tart debry. Take a crust ynche depe in a traup. take yolkes of ayroun rawe. & chese ruayne. & medle hit & the yolkes to gyder. do therto poudour ginger. sugur. safroun and salt. do hyt in a traup and bake hyt and messe hyt forth.

Original manuscript image: f77r

Other versions of this recipe:

TART DE BRY (Forme of Cury)