corance

It consisted of milk boiled with chopped herbs, half-roasted chickens or capons cut into pieces, ‘pynes and raysynges of corance,’ all boiled together.

Early English Meals and Manners Frederick James Furnivall 1867

And take onyons and mynce horn and put hom in the pot, and set hit on the fyre and let hit sethe [boil], and take bred and stepe hit in wyn and vynegur, and drawe hit up and do hit in the potte, and pouder of pepur and clowes, and maces hole [whole], and pynes, and raysynges of corance [currants], then take and parboyle wel the hare, and choppe hym on gobettes [small pieces] and put him into

Mistress Margery Emily Sarah Holt 1864

Take rote of parsel. pasternak of rasenns [2]. scrape hem waisthe hem clene. take rapes & caboches ypared and icorne [3]. take an erthen panne with clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750