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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"

lxiiij - Towres. Take and make a gode thikke bature of 3olkys of Eyroun, and marow y-now ther-on, pouder pepir, Mace3, clowes, Safroun, Sugre, and Salt; and 3if thou wolt, a litel sothe Porke or vele y-choppid; ther-to take then the whyte of Eyroun, and strayne hem in-to a bolle; than putte a lytil Saffroun and Salt to the whyte, and sette a panne with grece ouer the fyre, and be-war that thin grece be nowt to hote; than putte a litel of the Whyte comade in the panne, and late flete al a-brode as thou makyst a pancake; then, whan it is sumwhat styf, ley thin comade of thin Eyroun, that is to saying, of the 3olkys, in the myddel, and caste by the cake round a-bowte, and close hym foure-square, and fry hem vp, and serue hem forth for Soperys in Somere. (Note: four pages and a quarter blank here in the MS)

Recipes with similar titles:

tauorsay (Two Fifteenth-Century Cookery-Books)