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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"

xv - Doucete3. Take Creme a gode cupfulle, and put it on a straynoure; thanne take 3olkys of Eyroun and put ther-to, and a lytel mylke; then strayne it thorw a straynoure in-to a bolle; then take Sugre y-now, and put ther-to, or ellys hony forde faute of Sugre, than coloure it with Safroun; than take thin cofyns, and put in the ovynne lere, and lat hem ben hardyd; than take a dysshe y-fastenyd on the pelys ende; and pore thin comade in-to the dyssche, and fro the dyssche in-to the cofyns; and when they don a-ryse wel, take hem out, and serue hem forth.

Other versions of this recipe:

Dowcetts (Gentyll manly Cokere (MS Pepys 1047))

For white douchet (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Doucettes a-forcyd (Two Fifteenth-Century Cookery-Books)

Doucettes (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Tostee (Forme of Cury)

lxlj Tostee (Fourme of Curye [Rylands MS 7])