original text from about A.D. 1390
—Take brede and frye it in grece oþer in oyle, take it and lay it in rede wyne. grynde it with raisouns take hony and do it in a pot and cast þerinne gleyres of ayrenn wiþ a litel water and bete it wele togider with a sklyse. set it ouer the fires and boile it. and whan the hatte  arisith to goon ouer, take it adoun and keleit, and whan it is þer clarified; do it to the oþere with sugur and spices. salt it and loke it be stondyng, florish it with white coliaundre in confyt.
—Take bread and fry it in grease or in oil, take it and lay it in red wine. Grind it with raisins, take honey and put it in a pot and cast therein egg whites with a little water and beat it well together with a sklyse (a utensil for stirring). Set it over the fire and boil it, and when it starts to boil over, take it down and cool it, and when it is clarified; add it to the other with sugar and spices, salt it and make sure that it is thick, flourish it with white coriander comfits.