Take a fair scowred skillet, put in some milk into it, and some rosemary, the rosemary being well boil’d in it, take it out and have some ale or beer in a pot, put to it the milk and sugar, (or none.)
Thus of tyme, carduus, cammomile, mint, or marigold flowers.
[ To make French Puffs.]
Take spinage, tyme, parsley, endive, savory and marjoram, chop or mince them small; then have twenty eggs beaten with the herbs, that the eggs may be green, some nutmeg, ginger, cinamon, and salt; then cut a lemon in slices, and dip it in batter, fry it, and put a spoonful on every slice of lemon, fry it finely in clarified butter, and being fryed, strow on sack, or claret, and sugar.
[ Soops or butter’d Meats of Spinage.]
Take fine young spinage, pick and wash it clean; then have a skillet or pan of fair liquor on the fire, and when it boils, put in the spinage, give it a warm or two, and take it out into a cullender, let it drain, then mince it small, and put it in a pipkin with some slic’t dates, butter, white-wine, beaten cinamon, salt, sugar, and some boil’d currans; stew them well together, and dish them on sippets finely carved, and about it hard eggs in halves or quarters, not too hard boil’d, and scrape on sugar.
[ Soops of Carrots.]
Being boil’d, cleanse, stamp, and season them in all points as before; thus also potatoes, skirrets, parsnips, turnips, Virginia artichocks, onions, or beets, or fry any of the foresaid roots being boil’d and cleansed, or peeled, and floured, and serve them with beaten butter and sugar.
[ Soops of Artichocks, Potatoes, Skirrets, or Parsnips.]
Being boil’d and cleansed, put to them yolks of hard eggs, dates, mace, cinamon, butter, sugar, white-wine, salt, slic’t lemon, grapes gooseberries, or barberries; stew them together whole, and being finely stewed, serve them on carved sippets in a clean scowred dish, and run it over with beaten butter and scraped sugar.