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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"

Liij - Rapeye. Take half Fygys and halfe Roysonys, and boyle hem in Wyne; than bray hem in a morter, an draw wyth the same lycoure thorw a straynoure so thikke that it be stondynge; thanne take Roysons of Corauns, Pynys, Clowys, Maces, Sugre of Siprys, an caste ther-to: than putte it on a potte; than take Saunderys a fewe, Pepir, Canel, an a litel Safroun; an 3if it be no3t stondyng, take a lytil flowre of Amidons, an draw it thorw a straynwoure, an caste ther-to Salt, and serue forth stondyng.

Other versions of this recipe:

For to make a rape (Liber cure cocorum [Sloane MS 1986])

Rapeye (Two Fifteenth-Century Cookery-Books)

Rapeye (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE RAPY (Forme of Cury)

Rapeye (Two Fifteenth-Century Cookery-Books)

Rape (Forme of Cury)

Rapey (Fourme of Curye [Rylands MS 7])

Rape (Two Fifteenth-Century Cookery-Books)

Rape. (A Noble Boke off Cookry)

Rapeye (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE RAPY (Forme of Cury)

Rapeye (Two Fifteenth-Century Cookery-Books)

For To Make Rapee (Forme of Cury)