(translated by u/ralfv)
New to these? Read the introduction first: it explains what is left out on purpose and what the yeast of the time could do.
Source: Two nearly identical Bavarian manuscripts of the mid-15th century: Berlin, Staatsbibliothek, Ms. germ. qu. 1187, recipe 265, and Vienna, Austrian National Library, Cod. 2897, recipe 267.
Language: Early New High German (Bavarian)
Style: Traditional
Of green mead.
Take honey from young bees; from it you make a green mead. Do with it as you did with the other; put no brown to it.
Translation: fyndling.de (CC BY-NC-SA 4.0). It was made from the original-language text as transcribed by CoReMA – Cooking Recipes of the Middle Ages, University of Graz, mss. B4 and W1 (CC BY 4.0). That transcription is not reproduced on this page; you can read it next to the manuscript scan via the link below.
Original scan and transcription: fyndling.de/rezepte/b4-265 (Berlin), fyndling.de/rezepte/w1-267 (Vienna). German-language site; Google Translate works well for reading it.