[…] pies of divers kinds, as warden-pie, olive-pie, pippin-pie, mince-pie, and baked chewets; hog-liver puddings, veal-toasts, carponadoes, pamperdy, links, fritters, tansies, and quelques-choses; jumbals, leach-lombards, custards, or dowsets; suckets, wet and dry; March-pane, sugar-bread; jellies of all colours, marmalades, and florentines; as well as juncates, and dainty confections, spiced and richly sweetened, of quinces, pomegranates, oranges, and other fruits, with cream of sugar.