original text from about A.D. 1390
—Take gode broth and do in an erthen pot, take flour of payndemayn and make þerof past with water. and make þerof thynne foyles as paper with a roller, drye it harde and seeþ it in broth take Chese ruayn grated and lay it in disshes with powdour douce. and lay þeron loseyns isode as hoole as þou mizt. and above powdour and chese, and so twyse or thryse, & serue it forth.
(some say "lasagna")
—Take good broth and put it in an earthen pot, take the flour of fine white bread (likely finest flour rather than crumbs thereof) and make a paste (pastry) up of it and water and roll it into thin sheets, dry this hard and then cook it in broth. Take grated Ruayn cheese (a cheese said to be made from mid/late season milk) and lay it in dishes with powder douce (sweet powdered spices) and lay this on top of the whole boiled "loseyns" and over this add the powder and cheese and repeat these steps twice or three times and serve it forth.