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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 bake Chickins in a Cawdle. Season them with salt and pepper, and put in butter, and so let them bake, and when they be baked, boile a fewe barberies and pruines, and currants and take a litle white wine or vergice, and let it boile and put in a little suger, and set it on the fire a little, and straine in two or three yolkes of egges into the wine, and when you take the dish of the fire, put the pruines and currants and barberies into the dish, and then put them in altoheather into the pye of chickins.