By Hon. Judge Moss Taterton (@foxxybites)
Beat together eggs, rosewater, sugar, and therein wet good bread with crusts pared away and toasted. Once wet, fry the morsels apart in good butter and they are once again golden on each side.
Lay them on a dish and whilst still hotte, sprinkle them in syrup of sugar, rosewater, and a few threads of saffron or a dash of cinamun.
Thus ye shall have Golden Morsels, being a fine sweete dish, best eaten in the morn before harvest.