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This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make white Estings. Take great Otemeale, and lay in milke to steepe, then put in the yolkes of some Egges, and take Oxe whyte and mince it small, then season it with suger, cynamon, ginger, cloues, mace, and saffron, and salt, and so fill them.