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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 mak cratonnes tak chekins and sethe them fley them and quarter them then grind pepper bred and comyne and boile the chekins in mylk then swinge eggs flour and hony togedure and put faire grece in a possuet and cast in the bater and stirr it till it be in many and serue it as friturs.

Other versions of this recipe:

Chekyns in cretene (Liber cure cocorum [Sloane MS 1986])

Cretone of new beans (Le Viandier de Taillevent)

Cretone of new peas (Le Viandier de Taillevent)

CRETONNEE of New Peas or new beans (Le Menagier de Paris)

CRETONNEE on a fish day; fry tench (Le Menagier de Paris)

Crotoun (Forme of Cury)

Cruton (Fourme of Curye [Rylands MS 7])

FOR TO MAKE CRAYTOUN (Forme of Cury)