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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"

Cxxix - A potage on a Fysdaye. Take an sethe an .ij. or .iij. Applys y-parede [correction; sic = MS. y-pede.] , and strayne hem thorw a straynoure, and Flowre of Rys ther-with; than take that whyte Wyne, and strayne it with-alle; than loke that it be nowt y-bounde to moche with the Floure of Rys, than 3if it a-boyle; then caste ther-to Saunderys and Safroun, and loke it be marbylle; (Note: i.e. variegated) than take Roysonys of corauns, and caste ther-on, and Almaundys y-schredyd ther-on y-nowe; and mynce Datys Smale, and caste ther-on, and a lytil Hony to make it dowcet, or ellys Sugre; thenne caste ther-to Maces and Clowys, Pepir, Canelle, Gyngere, and other spycery y-now; then take Perys, and sethe hem a lytil; then reke hem on the colys tyl they ben tendyr; than smale schrede hem rounde; and a lytil or thou serue it in, throw hem on the potage, and so serue hem in almost flatte, no3t Fullyche.