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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"

Cxxxiij - Rapeye. Take Pykys or Tenchys, other freysshe Fysshe, and frye it in Oyle; then nyme crustys of whyte brede, and Raysonys and Canelle, an bray it wyl in a mortere, and temper it vppe wyth gode wyne; then coloure it with Canelle, or a litil Safroun: than boyle it, and caste in hol Clowys and Quybibes, and do the Fysshe in a dysshe, and than serue forth.

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)