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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"

lix - Nese Bekys. Take Fygys and grynd hem wel; than take Freyssche [correction; sic = MS. Fyssche; A. fresshe.] Samoun and goode Freyssche Elys wyl y-sothe, and pyke owt the bonys, and grynd the Fyssche with the Fygis, and do ther-to powder Gyngere, Canelle; and take fayre past of Flowre, and make fayre cakys ryth thinne, and take of the fars, and lay on the cake, and close with a-nother; then take a Sawcere, and skoure the sydis, and close the cake, and Frye hem wyl in Oyle; and 3if thou wolt haue hym partye, coloure hym with Safroun, Percely, and Sawnderys; and serue forth for a gode fryid mete.

Other versions of this recipe:

NYSEBEK (Forme of Cury)

Nysebek (Fourme of Curye [Rylands MS 7])