Take 12 yolkes of eggs 2 large nutmegs grated a little Salt to season it and 4 full spoonfull of Sugar beat these together halfe an hour then stir in as much fine flour as will stiffen it as soft as a pudding then add to all these a quarter of a pint of Sack & beat it in till it be well mix’d then beat in cream a little and little till it comes to a thin batter so fry them up with a quick fire either with beef lard or fresh butter make your pans first hot with ordinary batter which will make your best fry the better, it is ye best way to make them eat short and light not to make your batter before you are ready to fry them up. 352. _My Lady Ffosters Metheglin._ Take so much clear honey in cold spring water it must be such water as will bear soap well and mingle your water and honey till it will bear an egg when your honey is dissolved in your water cold then put it in a kettle and boyle it 2 hours still scumming it while any scumme will rise then put it into coolers and when coole as wort to every 12 gallons of liquor put a large quarter of a pint of ale yest then barrel it up filling your vessel not full about 3 fingers breadth of ye bung hole and hang in your barrell an ounce and half of nutmegs grossly beaten in a bag with a bullet or the like to keep your spice low in your barrell so stop it up and at the years end drink of it and when you draw of it you may bottle it if you please the older it is the better but your vessel must be stop’d very close all the time you keep it and Drink not of it till 12 months old. Probatum est by ye Lady Downs. 353. _A Metheglin to be made at Barthollemew Tide._