This is an excerpt from Two Fifteenth-Century Cookery-Books
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"
Cxlvij - Brwes in lentyn. Take Water and let boyle, and draw a lyer ther-to of Brede, of the cromys, with wyne y-now; lete alle ben wyne almost; then put ther-to hony a gode quantyte, that it may ben dowcet, than putte pouder Pepir ther-to, Clowys, Maces, and Saunderys, and Salt, and skalde thin (Note: Thine) brewes tender, and serue forth [correction; sic = f].
Other versions of this recipe:
Brewes in Lentyn (Two Fifteenth-Century Cookery-Books)