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This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To boyle a Capon. TAke strong broth of Marrow-bones, or any other strong broth, put the Marrow into a Pipkin with Salt: boyle your Capon in the Pipkin, and scumme it cleane, before you be ready to take it off, put in your Salt. Take a pinte of white-Wine in a Pipkin, for one Capon, if you haue more, you must haue more Wine: halfe a pound of Sugar a quarter of a pound of Dates sliced, Potatoes boyled, and blauncht, large Mace, Nutmeg sliced: if you want Potatoes take Endiffe, and for want of both, boyle Skirrets & blaunch them: boile all together, with a quarter of a pint of Uergis, and the yolkes of Egges, straine it and stirre it about, and put it to the Capon with the strong broth.

Other versions of this recipe:

To boile a Capon in white broth (Delights for Ladies)

Another way to boyle Chickens (A NEVV BOOKE of Cookerie)

To boyle a Capon another way (A NEVV BOOKE of Cookerie)

Recipes with similar titles:

to boyle capon (A Book of Cookrye)

To boile a capon (The Good Housewife's Jewell)