How to cooking it:Take half a dozen large codlins or pippens roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a pound of fine powder sugar.
Beat your eggs and sugar well together
and put to them the pulp of your apples
half a pound of clarified butter
a little lemon-peel shred fine
a handful of bread crumbs or bisket
four ounces of candid orange or citron
and bake it with a thin paste under it.
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