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Folio Number 132v, Scribe's Page 286.

To make Sugar Cakes.
A Ffan {+}
There is an attribution in the left margin for A Ffan and it is written in a different hand than the one used in the recipe.

Take 2 pound of Butter, one pound of fine Sugar, the yolkes nine
Egs, a full Spoonfull of Mace beat & searsed, as much Flower as this
will well wett making them so stiffe as you may rowle it out, then
with the Cup of a glajse of what[T]ire you please cutt them into
round Cakes & pricke them and bake them.

A Sillabub.
Lady Grey.
A Ffan
There is an attribution in the left margin for Lady Grey that is written in the same hand as the recipe. There's an additional attribution for A Ffan, written in a different hand and it may have been added later on.
The body of the recipe is struck out with a large X.

Take a quart of white wine, Mi[l]ke as much Curd as the Wine
will make, taking it still of as it riseth, then take some of the Curds
& lay all on a rowe in the Bottome of the pott, then strew some
Sugar finely beaten, then upon every spoonfull of Curd putt a
Spoonfull of Creame. Doe thus in order till you have laid in all
your Curd, then with a Spoone beat it till it be well mingled,
putt a little Sprig of Rosemary into the middle of it, & let it stand
without stirring 4 or 6 houres before you use it.

To make a Banbury Cake.
The title is struck through with a single line.
A Ffan
There is an attribution in the left margin for A Ffan and it is written in a different hand than the one used in the recipe.
The body of the recipe is struck out with a large X.

Take a peck of fine Flower, 2 Ounces of Mace, 2 Ounces of
Cinnamon and 2 ounces of Nutmegs, [J]It looks like the hand started writing a different word, then crossed out the first character and continued. 2 pound of Butter, 10 Egs,
putt out 4 of the whites, a pint of [...] Ale Yest, beat your Egs verry
well & straine them & your Yest with a little warme water into
your Flower, & stirr them together, then putt in your Butter
Cold into little Bits, Your"Your" is written in lighter ink. water you knead with must be scal=
ding hott, make it good past, then lay it to warme & rise in a
Cloth about a Quarter of an houre, then putt in ten pound of
Curronts rubd very dry, strew in as much Sugar finely beaten as
you thinke fitt, Breake the Past into little pieces into a Kinnell, or
Bowle, & lay a lay of Past broken in pieces & a lay of Currants till
all
This recipe ends in mid-sentence and continues on Folio Number 133r, Scribe's Page 287.

133r:
James Bigley:

Folio Number 133r, Scribe's Page 287.

This recipe begins in midsentence and continues from the previous page, 132v, Scribe's Page 286.
The body of the recipe is struck out with a large X.

all your Currants be in, mingle the Past & the Currants very well but
take heed of breaking the Currants. You must take a piece of paste
after it hath risen before you putt in your Currants, to cover the Topp
and the Bottome very thinne, & wett them with Rosewater & close
them at the Side, at the bottome, or at the Middle which you like best,
pricke the Top and the Sides with a small long pinne, when your
Cake is ready to goe into the Oven cutt it round about an Inch deepe,
If your Cake be of a peck of Flower it must stand in the oven 2
houres. The Oven must be as hott as for Manchett. If you will
You may putt in 3 graines of Muske, & 3 of Amber Gris.

To make a Gooseberry Foole
A Ffan:
There is an attribution in the left margin for A Ffan and it is written in a different hand than the one used in the recipe.

{+}oTake a quart of Gooseberries, a quarter of a pint of white Wine,
& stew them on the fire untill the Gooseberries be soft, then take the
yolkes of 3 eggs, & the white of one of them, a good quantity of Su-
gar, then straine them thorow a haire sive & so serve them up.

To make a Creame Caudle
Lady Hailes.
A Fan
There is an attribution in the left margin for Lady Hailes that is written in the same hand as the recipe. There's an additional attribution for A Fan, written in a different hand and it may have been added later on.

The body of this recipe is struck out with a large X.

Take 2 Spoonfulls of Sack, & one of small Ale, & let it stand on
the Fire till it boyle, then putt into it 1/2 a pinte of Creame & a
spoonfull of Sugar, stirring it till it boyles, then take it of the Fire for
it is enough. This is but for one Me[s]se, but if you will have more
you must double the quantity.

To make Creame Tarts.
{+}
My Sister Newce.
A Ffan:
There is an attribution in the left margin for "My Sister Newce" that seems to be written in a different hand than the one in the recipe. There's an additional attribution for A Ffan that seems to be written in the same hand as the other attribution.

Take 2 quarts of Flower, a quarterne & halfe of Butter; halfe a
pint of Creame, the yolke of an Egge, mingle the Butter, and the Flower
cold, then kneade your Past up with cold water, divide this Past for 3
Tarts, then take the fayrest Pippins you can, pare, quarter them, &
Core them, Then with a very little yron made in the shape of a larding
yron draw little slices of Orenges through the quarters of the Apples, "Apples" is smudged.
The recipe ends in mid-sentence and continues on 133v, Scribe's Page 288.