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This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

For to make a rape. Take raysyns of corauns þerto, And wyte wynne þou take also. Sethe þenne oþer raysyns grete In rede wyne, and boyle a lytul with hete. Do opon a broche, rost hom bydene A lytel, and take hom fayre and clene And bray hom in a morter smalle, A crust of brede þou bray with alle. Put alle in þe pot with grythe, Þo raysyns of corauns, þo swete wyne with, A lytul vengur, and pouder take þo Of clowes, maces and quibibis to. Boyle alle to geder, and serve hit þenne, And sett hit forthe before goode men.

Other versions of this recipe:

Rapeye (Two Fifteenth-Century Cookery-Books)

Rapeye (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE RAPY (Forme of Cury)

Rapeye (Two Fifteenth-Century Cookery-Books)

Rapeye (Two Fifteenth-Century Cookery-Books)

Rape (Forme of Cury)

Rapey (Fourme of Curye [Rylands MS 7])

Rape (Two Fifteenth-Century Cookery-Books)

Rape. (A Noble Boke off Cookry)

Rapeye (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE RAPY (Forme of Cury)

Rapeye (Two Fifteenth-Century Cookery-Books)

For To Make Rapee (Forme of Cury)

Recipes with similar titles:

Rapy (MS Douce 257)

Rapy (MS Douce 257)

Rapee (MS Douce 257)