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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"

xj - Tartes of Frute in lente. Take Fygys and sethe hem wyl tyl they ben neyssche; than bray hem in a morter, and a pece of Milwel ther-with; take ham vppe and caste roysonys of coraunce ther-to; than take Almaundys and Dates [added in interlined by a later hand. in MS] y-schred ther-to; than take pouder of Pepir and meng with-al; then putte it on thin cofynne, and Safroun thin cofynn a-boue, and opyn hem a-bowte the myddel; and ouer-cast the openyng vppon the lede, (Note: lid) and bake hym a lytel, and serue forth [correction; sic = f].