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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"

viij - Chawettys. Take Porke y-sode, and mencyd Datys, and grynd hem smal to-gederys; take 3olkys of Eyroun, and putte ther-to a gode hepe, and grene chese putte ther-to; and whan it ys smal y-now, take Gyngere, Canelle, and melle wyl thi commade ther-with, and put in thin cofyns; than take 3olkys of Eyroun hard y-sothe, an kerue hem in two, and ley a-boue, and bake hem; and so no3t y-closyd, serue forth.

Other versions of this recipe:

A delicate Chewit (A NEVV BOOKE of Cookerie)

CHEWETES ON FLESSHE DAY (Forme of Cury)

Chewettes on flesch day (Fourme of Curye [Rylands MS 7])

Chewetes on flesshe daye (Liber cure cocorum [Sloane MS 1986])

Chewets (Thomas Awkbarow's Recipes (MS Harley 5401))

Chewettes (Two Fifteenth-Century Cookery-Books)

Chewetys (Thomas Awkbarow's Recipes (MS Harley 5401))

Chawettys (Two Fifteenth-Century Cookery-Books)