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This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Chikens yn bruet. Take chikens colord & trye the broth in til a pot wyn & sygure do ther to & seson hit up with poudyr of gynger vergeys & canelle that ys drawyn thorowz a streynour & colour hit with saffron.