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This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make peascods in Lent. Take Figs, Raisons, and a few Dates, and beate them very fine, and season it with Cloues, Mace, Cinamon and Ginger, and for your paste seeth faire Water and oyle in a dish vppon coales, put therein saffron and salt and a little flowre, fashion them then like peasecods, and when ye will serue them, frye them in Oyle in a frying panne, but let the Oyle bee verie hotte, and the fire soft for burning of them, and when yee make them for fleshe dayes, take a fillet of veale and mince it fine, and put the yolkes of two or three rawe egges to it, and season it with pepper, salt, cloues, mace, honie, suger, cinamon, ginger, small raisons, or great minced, and for your paste, butter, the yolke of an egge, and season them, and frye them in butter as yee did the other in oyle.