Take six eggs, a quart of cream, a penny manchet grated, nutmeg grated, two spoonfuls of rose-water, and 2 ounces of sugar, beat it up like a pudding, and fry it as you fry a tansie; being fryed turn it out on a plate, quarter it, and put on the juyce of an orange and sugar.
[ Quelque shose otherways.]
Take ten eggs, and beat them in a dish with a penny
manchet grated, a pint of cream, some beaten cloves mace, boil’d currans, some rose-water, salt, and sugar; beat all together, and fry it either in a whole form of a tansie, or by spoonfuls in little cakes, being finely fried, serve them on a plate with juyce of orange and scraping sugar.
[ Other Fricase or Quelque shose.]
Take twenty eggs, and strain them with a quart of cream, some nutmeg, salt, rose-water, and a little sugar, then have sweet butter in a clean frying-pan, and put in some pieces of pippins cut as thick as a half crown piece round the apple being cored; when they are finely fried, put in half the eggs, fry them a little, and then pour on the rest or other half, fry it at two times, stir the last, dish the first on a plate, and put the other on it with juyce of orange and sugar.
[ Other Fricase of Eggs.]
Beat a dozen of eggs with cream, sugar, nutmeg, mace, and rose-water, then have two or three pippins or other good apples, cut in round slices through core and all, put them in a frying-pan, and fry them with sweet butter; when they be enough, take them up and fry half the eggs and cream in other fresh butter, stir it like a tansie, and being enough put it out into a dish, put in the other half of the eggs and cream, lay the apples round the pan, and the other eggs fried before, uppermost; being finely fried, dish it on a plate, and put to it the juyce of an orange and sugar.