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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"

lxxxiij - Vyaund de cyprys bastarde. Take gode wyne, and Sugre next Aftyrward, and caste to-gedere; thenne take whyte Gyngere, and Galyngale, and Canel fayre y-mynced; then take Iuse of Percile and Flowre of Rys, and Brawn of Capoun and of Chykonnys I-grounde, and caste ther-to; An coloure it wyth Safroun and Saunderys, an a-ly it with 3olkys of Eyroun, and make it chargeaunt; an whan thou dressest it yn, take Maces, Clowes, Quybibes, and straw a-boue, and serue forth.