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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 Breney, put wyne in a pot and clarified hony saunders canelle peper clowes maces pynes dates mynced raissins of corans put ther to vinegar and sett it on the fyer. and let it boile then sethe fegges in wyne grind them and draw them through a strener and cast ther to and let them boile to gedur then tak flour saffron sugur and faire water and mak ther of faire cakes and let them be thyne then cut them bigge lassengis wise and fry them in oile a stonding sewe for sopers and strawe ther on annes in comfets and serue it.

Other versions of this recipe:

Prenade (Two Fifteenth-Century Cookery-Books)

Bryndons (Two Fifteenth-Century Cookery-Books)