[From Harleian MS. 5401, ab. 1480-1500 A.D.]
FRUTURS. (page 194 or fol. 69 b.)
Recipe [1] þe cromys of whyte brede, & swete apyls, & ȝokkis of eggis, & bray þam wele, & temper it with wyne, & make it to sethe; & when it is thyk, do þer-to gode spyces, gynger & galingay & canyll & clows, & serve it forthe. (See also Liber Cure Cocorum, p. 39-40.)
FRUTURS OF FYGIS. (p. 197 or fol. 98.)
Recipe & make bature of floure, ale, peper & saferon, with oþer spices; þan cast þam[2] in to a frying pann with batur, & ole, & bake þam & serve. (See another recipe in Household Ordinances, p. 450, under the head “Turtelettys of Fruture.”)
IUSSELL. (p. 198 or fol. 98 b.)
Recipe brede gratyd, & eggis; & swyng þam to-gydere, & do þerto sawge, & saferon, & salt; þan take gode brothe, & cast it þer-to, & bole it enforesayd, & do þer-to as to charlete &c. (See also Liber Cure Cocorum, p. 11; Jussel of Flesh, Household Ordinances, p. 462; Jussel enforsed, p. 463; Jussel of Fysshe, p. 469.)