Thanks to legwork by Cristina inghean Ghriogair, we have two redaction recipes to test! These came from The Medieval Kitchen; if you would like a copy of her recipe (with instructions and modern measures) please let me know — Cristina has provided them to me.

The first comes from Libro de arte Coquinaria (14th c. Italy). You can find the original text online here, and I grabbed the translation from this site.

Making caliscioni
Prepare the same filling as we said for marzipan [see below], and prepare the dough, kneaded with sugar and rose water; and after rolling out the dough as when you make ravioli, fill them with the preparation, making them of the size you like. And if you have some sort of wooden shape with a pretty engraving, when you shape the pasta you can press it on top of the pieces, so they will be nicer to look at. Then cook them in a pan like marzipan, but be careful not to burn them.

Making marzipan.
Peel the almonds carefully, and grind them as much as possible, since you should not use the sieve with them. And keep in mind that to get almonds that are whiter, tastier and sweeter in the mouth, you should soak them in fresh water for at least one day and one night, until they peel on their own with a gentle pressure of the fingers. When you grind them, wet them with a bit of rose water, to prevent them from releasing oil. And to get a good cake, add the same weight of the almonds in sugar, for instance one pound of each, or more or less according to your preference, plus 1-2 ounces of good rose water. Mix all these things together. Then you will take some wafers made with sugar, and kneaded with rose water; spread them out on the bottom of the pan, and put the filling we prepared before on top. Sprinkle more sugar. And when it is covered in sugar, bake it in the oven or over the fire as with other pies, over low heat, being careful in not exaggerating with the heat and  watching it often to prevent it from burning. Keep in mind that this marzipan cake should  rather be short and thin, than tall and thick.

This second is also on the dessert side: a cherry pudding. Also 14th c., this one originates in Curye on Inglish. I pulled the text from Goode Cookery.

For to make chireseye, tak chiryes at þe feast of Seynt Iohn þe Baptist, & do awey þe stonys. Grynd hem in a morter, & after frot hem wel in a seue so þat the ius be wel comyn owt; & do þan in a pot & do þerein feyre gres or botor & bred of wastel ymyid, & of sugur a god perty, & a porcioun of wyn. & wan it is wel ysodyn & ydessyd in dyschis, stik þerin clowis of gilofre & strew þeron sugur.

(My initial transliteration) For to make cherries, take cherries at the feast of St. John the Baptist [mid June] and do away the stones. Grind them [the cherries I presume] in a mortar and after rub them well in a sieve so that the juice be well come out and do then in a pot and do therein fair grease or butter, and bread of wastel minced and of sugar a good part and a portion of wine and when it is well cooked and dressed in dishes stick therin clove flowers and strewn theron sugar.

Initial thoughts: Goode Cookery’s redaction puts the cherry pulp into the final dish. Medieval Kitchen relies on the bread to act as a binder, and only uses the cherry juice. Bottled cherry juice might be easy to acquire, and quicker to cook — but may be sweeter than pressed cherries.