Original Source: Diuersa Cibaria

45 A mete þat is icleped cuskynoles. Make a past tempred wiþ ayren, & soþþen nim peoren & applen, figes and reysins, alemaundes & dates; bet am togedere & do god poudre of gode speces wiþinnen. & in leynten make þi past wiþ milke of alemaundes. & rolle þi paste on a bord, & soþþen hew hit on moni parties, & vche an pertie beo of þe leyngþe of a paume & an half & of þþreo vyngres of brede. & smeor þy paste al of one dole, & soþþen do þi fassure wiþinnen. Vchan kake is portiooun. & soþþen veld togedere oþe 3eolue manere, ase þeos fugurre is imad: & soþþe boille in veir water, & soþþen rost on an greudil; & soþþen adresse.

A dish that is called cuskinoles: Make a paste with eggs. Take pears, apples, figs, raisins, almonds, dated. Beat them together & do good powder of good spices with in. (In Lent, make the paste with almond milk). Roll the paste on a board. Cut it in many parts, and each part be the length of a palm & a half, & three fingers of breadth. Smear the paste on one portion & then do the stuffing within(­?). Each one cake is portion(?). Then fold together in the oblong/yule(?) manner, as this figure is made: Then boil in good water, & then roast on a griddle; then address.

Original Source: Ibn Sayy'r al-Warr'q, Kitab al-Tabikh

(Chapter 95)
Take as much as you like of similar amounts of sweet and tender carrots, milk, and dates. Put them in a clean soapstone pot, which you lower into a tannur heated with medium fire. Close the bottom vent but leave a finger-wide opening.
Let the pot simmer until the ingredients fall apart. Take it out, and add ground walnuts and 1/2 dirham ground spikenard and ginger. Drench it in sesame oil and serve it.

Original Source: Apicius, De Re Coquinaria

Boil quinces w/ leek, honey, garum and oil in defrutum and serve. Or boil quinces in honey.

Original Source: A Treatise of Portuguese Cuisine from the 15th Century

Moorish Chicken

Take a raw chicken and cut it into pieces. Then prepare a saute with 2 spoons of butter and a small slice of or bacon. Add the chicken and let brown. Cover the chicken with enough water to cook it, for you will not add more during the cooking. When the chicken is almost cooked, take green onion, parsley, cilantro and mint. Mince them all well and add to the pot, with a little lemon juice. Continue cooking until well done. Then take slices of bread and line the bottom of a clay pot with them and pour the chicken over them. Cover with coddled yolks and sprinkle with with cinnamon.

Another recipe for Moorish chicken

Cut a very fat chicken into pieces, and cook it over low heat, with two soupspoons of fat, a few slices of bacon, lots of cilantro, a bit of parsley, a few mint leaves, salt and a very large onion. Cover it (? abafar means to stiffle, smother, etc) and let it brown, stirring once in a while. Next cover that chicken in water, and as soon as it reaches a boil finish seasoning it with salt, vinegar, cloves, saffron, black pepper and ginger. When the chicken is cooked, add 4 beaten egg yolks. Take a deep serving tray, lined with bread slices and put the chicken over top.

Original Source: Forme of Cury

190. Rysshews of fruyt. Take fyges and raisouns; pyke hem and waisshe hem in wyne. Grynde hem wiþ apples and peeres ypared and ypiked clene. Do þerto gode powdours and hole spices; make balles þerof, frye in oile, and serue hem forth.

Original Source: Harleian MS 279

Strawberye. Take Strawberys, & waysshe hem in tyme of зere in gode red wyne; þan strayne þorwe a cloþe, & do hem in a potte with gode Almaunde mylke, a-lay it with Amyndoun oþer with þe flowre of Rys, & make it chargeaunt and lat it boyle, and do þer-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte grece put þer-to; coloure it with Alkenade, & droppe it a-bowte, plante it with þe graynys of Pome-garnad, & þan serue it forth.