Note E456 — 90.

"Flawnes;" a kind of pancake was also so called. Nettleham feast at Easter is called the Flown, possibly from flauns having been formerly eaten at that period of the year: but see Babees Book, p. 173, where Flawnes are stated to be "Cheesecakes made of ground cheese beaten up with eggs and sugar, coloured with saffron, and baked in 'cofyns' or crusts."

"Bread an chese, butere and milk, Pastees and flaunes." —Havelok, ed. Skeat, 644.

For flaunes. "Take new chese and grynde hit fayre, In morter with egges, without dysware; Put powder þerto of sugur, I say, Coloure hit with safrone ful wele þou may; Put hit in cofyns þat ben fayre, And bake hit forthe, I þe pray." —Liber Cure Cocorum, ed. Morris, p. 39.