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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 a tarte with butter and egges. Breake your egges and take the yolkes of them, and take butter and melte it, let it bee verie hot readie to boyle, and put tour butter into your egges, and so straine them into a bowle and season them with suger.