To Make a Tart of Butter and Eggs
Take the yolks of sixteene Eggs well parted from the whites, three quarters of a pound of Butter well Clarified, and straine it twice or thrice in a faire strainer, seasoned with sugar and a little Rose water, wherein Spinage first a little boyled, hath been strained, to make it green; be sure your paste be well made, and whole, and so bake it up, and serve it.