Take 16 eggs and but 6 whites beat them very well put into them some
Sugar and Sack, then beat them again then put a pint of cream boyling
Coulour it with the juice of Spinnage, green wheat, or prime rose
leaves mix it well and sweeten it to your taste so let it stand till
you frye it when first course is served in then frye it with sweet
butter, it must be stir’d and fry’d very tender, & when enough dish it
Strew on Sugar & Garnish it with orange or lemon.