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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Cxxj - Rapeye. Take Fygys and Roysonys, and grynd hem in a Mortere, and tempere hem vppe with Almaunde Mylke, and draw hem thorw a clothe; then take gode Spycys, and caste ther-to; take Perys, sethe hem and pare hem, and do a-way the core, and bray hem in a mortere, and caste to the other; take gode Wyne, and Blake Sugre or Hony, and caste ther-to a lytil, and let it boyle in fere; and whan thow dressyst yn, take Maces and Clowes, Quybibys and Graynys, and caste a-boue.

Other versions of this recipe:

For to make a rape (Liber cure cocorum [Sloane MS 1986])

Rapeye (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE RAPY (Forme of Cury)

Rapeye (Two Fifteenth-Century Cookery-Books)

Rapeye (Two Fifteenth-Century Cookery-Books)

Rape (Forme of Cury)

Rapey (Fourme of Curye [Rylands MS 7])

Rape (Two Fifteenth-Century Cookery-Books)

Rape. (A Noble Boke off Cookry)

Rapeye (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE RAPY (Forme of Cury)

Rapeye (Two Fifteenth-Century Cookery-Books)

For To Make Rapee (Forme of Cury)