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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"

xxv - Rastons. Take fayre Flowre, and the whyte of Eyroun, and the 3olke, a lytel; than take Warme Berme, and putte al thes to-gederys, and bete hem to-gederys with thin hond tyl it be schort and thikke y-now, and caste Sugre y-now ther-to, and thenne lat reste a whyle; than kaste in a fayre place in the oven, and late bake y-now; and then with a knyf cutte yt round a-boue in maner of a crowne, and kepe the cruste that thou kyttyst; and than pyke al the cromys withynne to-gederys, an pike hem smal with thin knyf, and saue the sydys and al the cruste hole with-owte; and than caste ther-in clarifiyd Boter, and Mille (Note: melle A. (mix)) the crome3 and the [correction; sic = MS. the the] botere to-gedere3, and keuere it a-3en with the cruste, that thou kyttest a-way; than putte it in the ovyn a3en a lytil tyme; and than take it out, and serue it forth.

Recipes with similar titles:

rastons (Two Fifteenth-Century Cookery-Books)