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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To make charlet colouret tak almondes blanched wesshe them temper them and grind them and put ther to red wyne and alay it up with flour of rise and pynes and other spice bothe good and strenge and colour it with saffron and boile it and salt it and florisshe it with annes in comfettes and serue it.

Other versions of this recipe:

For Charlet icoloured (Liber cure cocorum [Sloane MS 1986])