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To make Whetstone Cakes: Take half a pound of fine flour, and half a pound of loaf sugar searced, a spoonful of carraway-seeds dried, the yolk of one egg, the whites of three, a little rose-water, with ambergrease dissolved in it; mix it together, and roll it out as thin as a wafer; cut them with a glass; lay them on flour'd paper, and bake them in a slow oven.
Feed them thus six days; the seventh give them nothing in their troughs but powder of brick searced, which scowreth and cleanseth them much, and makes their flesh exceeding white. The next day fall to their former food for six days more, and the seventh again to powder of Brick. Then again to barley Meal and Ale. Thus they will be exceeding fat in fifteen days, and purely white and sweet.
Then take of double refined and finely beaten and searced Sugar a pound to every pint of Pippin Liquor that ran through the sieve, and to every pound of Sugar, and pint of liquor, put ten Ounces of Pippins in quarters or in slices, but cut them not too thin; boil them a little while very fast in the Pippin-liquor, before you put in the Sugar, then strew in the Sugar all over them as it boileth, till it is all in, keeping it still fast boiling, until they look very clear; by that you may know they are enough.
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