This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at
MedievalCookery.com
.xviij. Connate. Take connes & pare hem & pyke out the best & do him in a potte of erthe, do therto whyte grece that he stewe therinne, & lye hem up with hony clarified & with yolkes rawe & with a litul almaund mylke & do therinne poudour fort & safroun, and loke that hit be leysched.
Original manuscript image: f18r
Other versions of this recipe:
Connates (Forme of Cury)
Recipes with similar titles:
cxv quynade (Two Fifteenth-Century Cookery-Books)