The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

Another way.

TAke twelve eggs, whites and yolks, and about a pinte of Cream, with two handfuls of grated Manchet, beat these together, with a little Rose-water and Sugar, grated Nutmeg, and some Cinamon, put a little melted butter into a skillet, set it on the fire, and pour your eggs and cream into it; keep it stirring until it grows thick into a body, and clears it self from the bottom of the skillet; your pan being hot with butter in it, put it out of the skillet in∣to your pan, and flat it with your slice about your pan, fry it brown, and turn it with a plate, put more butter in your pan, and shift in the other side; when it is enough, take it out upon your plate, and dish it up; scruised on it a Lemmon or two, and garnish it with Oranges.