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"
xxxvij - Doucettes. Take Porke, and hakke it smal, and Eyroun y-mellyd to-gederys, and a lytel Milke, and melle hem to-gederys with Hony and Pepir, and bake hem in a cofyn, and serue 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)
Doucete3 (Two Fifteenth-Century Cookery-Books)
Doucettes a-forcyd (Two Fifteenth-Century Cookery-Books)
Recipes with similar titles:
how tostes (A Book of Cookrye)