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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"

Hagas de almondes. Take faire yolkes of eyren, and the White, and drawe hem thorgh a Streynour, and take faire parcelly, and parboyle hit in a potte, and parboylingge brothe; And then take yolkes of yren, sodde hard, and hewe the yolkes and the parcely small togidre; And take (Note: Added from Douce MS) sugur, pouder of Gynger, and salte, and cast to yolkes and parcelly; And take mary, and put hit in a streynour, And lete hong (Note: Douce MS.: Harl. MS. hold) yn to the boyling potte, and parboile; and take hit vppe, and lette hit kele, And kutte hit then in smale peces; And then take the drawen eyren, and putte hem in a pan al a-brode, (And vnneth eny grece in the pan,) and couche the yolkes and the parcelly there-on in the pan. And then couche the peces of the mary thereon; And then folde vp the kake byneth euery corner, to eche corner foure square al flatte, And turne hit on the pan; And lete hit lye awhile, And then take it vp, and serue hit forth.

Other versions of this recipe:

Hagas de Almaynne (Two Fifteenth-Century Cookery-Books)

To make hagges of Almayne (A Noble Boke off Cookry)