To make Blanched Manchets in a Frying-Pan

John Murrell: A new Booke of Cookerie; London, 1615

Take halfe a dozen Egs, halfe a pintof sweet Creame, a penny manchet grated, a Nutmeg grated, two spoonefuls of Rosewater, two ounces of Sugar: worke all stiffe like a Pudding: then fry it like a Tansey in a very little frying Pan, that it may be thicke: fry it browne, and turne it out vpon a plate. Cut it in quarters, and serue it like a Pudding: scrape on Sugar.