[Sca-cooks] tart crust question

[Christina L Biles]

I'm looking at The Sensible Cook, which contains a translation of a 1683 
Dutch cookbook De Verstandige Kock.   Does anyone have the original Dutch? 
 Specifically, I am in search of a specific recipe.   Rose translates it 
thus:

To Make Dough for Taerten

Take Wheat-flour, Butter, Rosewater, Sugar, and a few eggs each as 
appropriate.

I am wondering if it is eggs or egg yolks.  I have several recipes for pie 
crusts, both modern and sixteenth century, which call for egg yolks, but 
none for eggs. 


Rose, Peter G. (1989). The sensible cook : Dutch foodways in the Old and 
the New World. Syracuse, N.Y. : Syracuse University Press, ; ISBN: 
0815602413

-Magdalena