Sir F. Madden in his note on _Frees_ pasties, in his Privy Purse Expenses of the Princess Mary, p. 131, col. 1, says, “The different species of Confectionary then in vogue are enumerated by Taylor the Water Poet, in his Tract intitled ‘The Great Eater, or part of the admirable teeth and stomack’s exploits of Nicholas Wood,’ &c., published about 1610. ‘Let any thing come in the shape of fodder or eating-stuffe, it is wellcome, whether it be Sawsedge, or _Custard_, or Eg-pye, or Cheese-cake, or Flawne, or Foole, or Froyze,[*] or Tanzy, or Pancake, or Fritter, or Flap iacke,[†] or Posset, or Galleymawfrey, Mackeroone, Kickshaw, or Tantablin!’” [Footnote *: Froize, or pancake, _Fritilla_, Frittur, rigulet. Baret. _Omlet of Eggs_ is Eggs beaten together with Minced suet, and so fried in a Pan, about the quantity of an Egg together, on one side, not to be turned, and served with a sauce of Vinegar and Sugar. An _Omlet_ or _Froise_. R. Holme.] [Footnote †: Flapjack is “a fried cake made of butter, apples, &c.” Jennings. It is not a pancake here, evidently. “Untill at last by the skill of the cooke, it is transform’d into the forme of a _flapjack_, which in our translation is cald a _pancake_.” Taylor’s Jack-a-lent, i. p. 115, in Nares.] l. 500, 706, 730. Pety Perueis. _Perueis_ should be _Perneis_, as the Sloane MS. 1985 shows. Alter text accordingly. Under the head of _bake Metis or Vyaunde Furneȝ_, in Harl. MS. 279, fol. 40 b, we have No. xiiij _Pety Pernollys_. Take fayre Floure Cofyns. þen take ȝolkys of Eyroun & trye hem fro þe whyte. & lat þe ȝolkys be al hole & noȝt to-broke. & ley .iij. or .iiij. ȝolkys in a cofyn. and þan take marow of bonys, to or .iij. gobettys, & cowche in þe cofynn. þen take pouder Gyngere, Sugre, Roysonys of corau{n}ce, & caste a-boue, & þan kyuere þin cofyn w{i}t{h} þe same past. & bake hem & frye hem in fayre grece & s{erve} f{orth}. xx _Pety Peruaaunt_. Take fayre Flowre, Sugre, Safroun, an Salt. & make þ{er}offe fayre past & fayre cofyng{is}. þan take fayre y-tryid ȝolkys Raw & Sugre an pouder Gyngere, & Raysonys of Coraunce, & myncyd Datys, but not to small. þan caste al þis on a fayre bolle, & melle al to-gederys, & put in þin cofyn, & lat bake oþer Frye in Freyssche grece. Harl. MS. 279. l. 501, 701. _Powche_. I suppose this to be poached-egg fritters; but it may be the other _powche_; ‘Take the Powche and the Lyno{ur} [? liver] of haddok, codlyng, and hake.’ Forme of Cury, p. 47. Recipe 94. l. 501. _Fritters_ are small Pancakes, having slices of Apples in the Batter. R. Holme. Frutters, Fruter Napkin, and Fruter Crispin, were dishes at Archbp. Nevill’s Feast, 7 Edw. IV. 1467-8 A.D.