Thicken cream with muskefied bisket bread, and serve it in a dish, stick wafers round about it, and slices of preserved citron, and in the middle a preserved orange with biskets, the garnish of the dish being of puff paste.

Or you may boil quinces, wardens, pares, and pippins in slices or quarters, and strain them into cream, as also these fruits, melacattons, necturnes, apricocks, peaches, plumbs, or cherries, and make your tart of these forms.