Blauncht Manchet in Frying Pan

Pudding, 17th century, English

Main Ingredients:

From John Murrell, A New Booke of Cookerie

TAKE halfe a dozen egs, halfe a pint of sweet Creame, a penny manchet grated, a nutmeg grated, two spoonfuls of Rosewater, two ounces of suger: Worke all stiffe like a Pudding: then fry like a Tansey in a very little frying Pan, that it may be thicke: fry it browne, and turn it out upon a plate. Cut it in quarters and serve it like a pudding: scrape on Sugar.