This recipe taken from Forme of Curye, ab. 1390 A.D. (Page 29r & 29v). The images below are from the original manuscript as digitized by the John Rylands University Library and the 1780 printing edited by Samuel Pegge.
Take gode broth & do in an erþenpot, take flor of payndmayn & make þer of past wit water & make þer of thynne foyles as paper wiþ a roller, drye hyt hard & seeþ hyt in broth, take chese ruaynd grated & lay it in disther wiþ poudor douce & lay þer on loseyns ysode as hole as þou myȝt, & aboue poudor & chese and so twycs or þrycs & serue hit forth.
Take good broth and do in an earthenpot, take four of bread and make thereof paste with water and make thereof thin foils as paper with a roller, dry it hard and seethe it in broth, take cheese rowen grated and lay it in dishes with fine powder and lay thereon lozenges boiled as whole a you might and above powder and cheese and so twice or thrice and serve it forth.
Bring broth to a boil, place pasta sheets in broth and cook until al dente(see directions if using a package). Divide pasta sheets, cheese and spice powder into thirds. Lightly grease the bottom of a casserole with butter. In casserole layer pasta sheets, grated cheese, then powder douce; repeat until three layers are made. Bake at 350°F for 30 minutes. Let cook for 10-15 minutes before cutting in lozenge (diamond) shape and server.
Notes on the Transcription & Translation:
The original text and transcription preserve the shorthand of writing that was common practice in the late 14th century. I have taken the liberty of spelling each word fully in my transcription for clarity.
Media Information. Digital image. Gyngener. The John Rylands University Library, Jan. 2009. Web. 18 Jun. 2012. <http://enriqueta.man.ac.uk/luna/servlet/detail/Man4MedievalVC~4~4~3448~100067:Brewet-of-Almayn?sort=Reference_Number%2CImage_Sequence_Number%2CPage%2CImage_Title>. This is a digitized image of page 67r & 67v of the Forme of Cury housed at The John Rylands University Library in Manchester, England. This codex, written on vellum, dates from the late 14th century.
Pegge, Samuel, ed. Forme of Cury London: Society of Antiquaries, 1780. The Forme of Cury. Greg Lindahl. Web. 12 Mar. 2012. http://www.pbm.com/~lindahl/foc/
Pegge, Samuel. The Forme of Cury. London: J. Nichols, 1780. Google Books. 5 Mar. 2009. Web. 18 June 2012. <http://books.google.com/books?id=L1JAAAAAYAAJ>.
Pegge, Samuel, ed. The Forme of Cury The Project Gutenberg EBook of The Forme of Cury, by Samuel Pegge. Project Gutenberg, May 2005. Web. 12 Mar. 2012. http://www.gutenberg.org/cache/epub/8102/pg8102.html. This is the transcription of Forme of Cury of the Samuel Pegge edition originally published in 1780.