To make all manner of Carbonadoes, either of Flesh or Fowl; as also all manner of fried Meats of Flesh, Collops and Eggs, with the most exquisite way of making Pancakes, Fritters, and Tansies: Otherways


Take a little tansie, featherfew, parsley, and violets stamp and strain them with eight or ten eggs and salt, fry them in sweet butter, and serve them on a plate and dish with some sugar.