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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"

iiij - Daryoles. Take wyne and Fressche [correction; sic = Frssche] brothe, Clowes, Maces, and Marow, and pouder of Gyngere, and Safroun, and let al boyle to-gederys, and put ther-to creme, (and 3if it be clowtys, draw it thorwe a straynoure,) and 3olkys of Eyroun, and melle hem to-gederys, and pore the licoure that the Marow was sothyn yn ther-to; than make fayre cofyns of fayre past, and put the Marow ther-yn, and mynce datys, and strawberys in tyme of 3ere, and put the cofyns in the ovyn, and late hem harde a lytel; than take hem owt, and put the licoure ther-to, and late hem bake, and serue forth [correction; sic = f].

Other versions of this recipe:

Dariolles (Two Fifteenth-Century Cookery-Books)

DARYOLS (Forme of Cury)

Daryols (Fourme of Curye [Rylands MS 7])

For darials (Liber cure cocorum [Sloane MS 1986])

To mak daryolites (A Noble Boke off Cookry)

Daryoles (Two Fifteenth-Century Cookery-Books)

Darioles (Two Fifteenth-Century Cookery-Books)

Daryoles (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Daryalys (Ancient Cookery [Arundel 334])