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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

.Clxxviij. Spunoches yfryed. Take spynoches & perboyle hem in seethyng watur. take hem up & presse out the water & hewe hem in two. fry hem in oyle clene. do ther to poudour douce. & serve hyt forth.

Original manuscript image: f83v / f84r

Other versions of this recipe:

SPYNOCHES YFRYED (Forme of Cury)