I found this old recipe from Derbyshire on the Stavanger University Middle Englsih Grammar Corpus site. It reads like 14th-early 16th century to me.

FOR TO MAKE AQUA VITE

Take ye rote of saxifrage, percil, fennel, ysop, time, pilliol riall, rosmarin, of ilkone half a quatron & wasche yaim clene and bray yaim a littul, and of galingay, peper, clauus, ginger, notmuke, maces, spiknard, safron, of ilkon ilike mikul a quatron of a nouns & bet yis spices to a poudur & blend hom yen w/t yin erbes & do yaim in a galon of god red wyne &stepe yaim al a nyzt for yai w\l wel suffice to a galn of wyne & blend yaim wel to-gedur & distil yaim on ye to-moron in a stillator of glas & kepe it in a glasin vessell for yat is kyndly.

This wat~ has mony vertuus hit helpus a mon fro al man~ of maladise. Hit cunfords a mon & haldes him in kyndle hete for cold stomak. Hit distriet scab & scall for al old sors.

A quarter of an ounce of saffron! Not to mention the ginger, nutmeg and pepper that would have been worth a dukes ransome, whether Yorkist or Lancastrian.