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This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Cretone of new beans. Just as for peas.

Other versions of this recipe:

Chekyns in cretene (Liber cure cocorum [Sloane MS 1986])

Cratones (A Noble Boke off Cookry)

Cretone of new peas (Le Viandier de Taillevent)

CRETONNEE of New Peas or new beans (Le Menagier de Paris)

CRETONNEE on a fish day; fry tench (Le Menagier de Paris)

Crotoun (Forme of Cury)

Cruton (Fourme of Curye [Rylands MS 7])

FOR TO MAKE CRAYTOUN (Forme of Cury)