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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 braun ryall in Lent tak sownds of stok fishe dry and do them in water iij daies and chaunge the watter euerie daie tak theme up and lay them upon a bord and scrape them clene with the bak of your knyf and weshe them and sethe them in water then tak them up and sethe them in freshe fishe brothe and put to eles for to amend the brose then tak blanched almondes grond and draw them with the sam brothe bete and ye wille ye may mak ther of almaner of braun as ye did of fleshe also tak eggs, and breke a hole in the gret ende and put out the mete and washe them and dry them and set them in salt upryght and luk it be sessoned then put in som of the whit braun and som of the same braun cold and colour it with saffron and put it in pepyns as gret as an egge and fill them up / and when they be cold pull of the shelle and set them in salt and pricke it with clowes iiij or viij aboue and fill up the crown with blanche pouder and serue it furthe insted of eggs / and in the sam manner do with pouder of guinger and chaunge the colour and cutt it in gret peeces and serue it furthe as ye do braun.

Other versions of this recipe:

Eyren Gelide (Ancient Cookery [Arundel 334])