A recipe for pastry castles from from The Forme of Cury, the oldest extant cookery manuscript in the English language, Add 5016, c.1390
The Forme of Cury - Coffins and Chastletes
Chastletes , XX.IX. IX.
Take Capouns and seeþ hem, þenne take hem up. take Almandes blaunched. grynd hem and alay hem up with the same broth. cast the mylk in a pot. waisshe rys and do þerto and lat it seeþ. þanne take brawn of Capouns teere it small and do þerto. take white grece sugur and salt and cast þerinne. lat it seeþ. þenne messe it forth and florissh it with aneys in confyt rede oþer whyt. and with Almaundes fryed in oyle. and serue it forth.
Take capons and seethe (boil) them, then take them up. Take blanched almonds. Grind them and chop them up with the same broth. Put milk in a pot. Wash rice and add thereto and let it seethe (boil). Then take the flesh of the capon, chop it small and add thereto. Take white grease (lard), sugar and salt and put them in. Let it seethe. Then mix it up and garnish it with any sweetmeat red or white, and with almonds fried in oil. And serve it forth.