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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"

xlvij - Cawdelle Ferry. Take 3olkys of eyroun Raw, y-tryid fro the whyte; than take gode wyne, and warme it on the potte on a fayre Fyre, an caste ther-on 3olkys, and stere it wyl, but let it nowt boyle tylle it be thikke; and caste ther-to Sugre, Safroun, and Salt, Maces, Gelofres, an Galyngale y-grounde smal, and flowre of Canelle; and whan thow dressyst yn, caste blanke pouder ther-on.

Other versions of this recipe:

Caudell ffery (Two Fifteenth-Century Cookery-Books)

Cawdel Ferry (Forme of Cury)

Caudel ferry (Fourme of Curye [Rylands MS 7])

Cawdell ferry (A Noble Boke off Cookry)

Cawdelle ferry (A Noble Boke off Cookry)

Caudel Ferry departyd with a blamanger (Two Fifteenth-Century Cookery-Books)

Kaudel Ferry (Liber cure cocorum [Sloane MS 1986])

To mall cawdelle fferrens (A Noble Boke off Cookry)

Recipes with similar titles:

Caudel ferree (MS Royal 12.C.xii)

Caudell fery (Recipes from the Wagstaff Miscellany)