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Folio Number 133v, Scribe's Page 288.

This recipe begins mid-sentence and is a continuation from the previous page 133r, Scribe's Page 287.

3 or 4 in ever quarter. You must first boyle your Orange peele in
2 severall waters, to take away the bitternesse, then cutt the
Orange peele into thinne shreds, an inch long, the bignesse of a
pinne, then lay them in quarters in your Tarts, & putt but so
much Sugar to them as you thinke will keepe them moist. Heate
the Oven indifferently. When they have stood in 1/2 an howre draw
them, & cutt upon the Lids, & powre in your Creame.

You must take 2 quarts of Creame, the yolkes of 8 Eggs, breake
them every one severally into a Spoone; cutt it with a knife in the spoon
& you shall see a Skinne which conteines the yolke [just] take away
beat your yolkes well together, putt them into the Creame cold;
then sett them on the Fire, stirring the Creame till it be ceal=
ded, then take it of & putt in so much Sugar as will make it very
sweet. If you will have any Muske or Ambar you may put it in
when you putt in the Sugar. You must let them stand in the
oven almost halfe an houre after you have put in your Creame.

If you would yce them you must doe it when you drawe them to putt
your Creame in with the white of an Egge beate very well and Rose=
water. Wash the Lidds over with a feather; then searse fine. Su=
gar thin over them. The Tarts must be drawne 3 houres &
a halfe before you eate them.

This recipe is written in a different hand than the previous recipe and in a lighter colored ink.
How to make Sawcedges. without
skines
"without skines" seems to have been added in later as it is written in a different hand and a different kind of ink than the rest of the recipe.
A Ffan: {+}
There is an attribution in the left margin for A Ffan and I believe it's the same hand as the recipe, though it's hard to tell.

Take a Legg of Veal cutt of the fatt cleane then shred it as
fine as you can and shred two pound of Beefe Suett as fine
& mingle them together with a good handfull of Sage shred
small and the yolkes of 8 Eggs & 2 whites 1/2 an ounce of Pep=
par 2 Nutmegs and season it with Salt to your owne tast then
rowle them up like Sawcedges that length & thicknes & fry
them with Butter.

134r:
James Bigley:

Folio Number 134r, Scribe's Page 289.

How to make thinne Cheese.

Lady Bedles {+}
A Ffan
There is an attribution in the left margin for Lady Bedles and it appears to be written in a different hand than the one in the recipe. There's also an attribution for A Ffan and I believe it's the same hand as the recipe.

Take 5 Quarts of new Milke warme from the Cowe boyle
a Quart of Creame, have a pinte of Creame more, warme it
upon the Fire but not boyling: You must have a quart of
water boyling, then powre all the Creame and water into the
Milke, then putt in you runnett & cover it & when it is complete
putt the Fleeting Dish downe in the middle and let it stand a lit=
tle and after whay it by degrees with as little breaking as you
can then putt it in a Morter & lay seven pound weight upon it
& three pound more but no more You must tunne it with fire
Clothes and they must not be dry & the 3rd day after it is made it
must be layed in Nettles & turned every Day till it is ready to eate.

To make Barley Creame. {-}
A Ffan {+}
There is an attribution in the left margin for A Ffan and it appears to be written in the same hand as the recipe, though it's difficult to tell.

Take a handfull of French Barley, lay it in water all night,
then boyle it in 2 or 3 waters: then take a Quart of water & a
handfull of Strawberry Leaves, as much of Sorrell Leaves & as much
of Succory Leaves: and boile them taking the Barke out of the last
water: Boile the water with the foresaid Hearbes till one Quarter
be consumed; then take out the Barley and stampe it with a hand=
full of blanched Almonds straine it with the Barley water till it be as
thicke as Creame, and then boile it a little with a little Mace
Sugar and Rosewater.

To make a Dainty Calves Foote pudding. [A.]
There seems to be an "A." next to the head, but it's rubbed out or faded.
A Ffan {+}
There is an attribution in the left margin for A Ffan and it appears to be written in the same hand as the recipe, though it's difficult to tell.

Boyle 2 Calves feete very tender, being cold cutt of all the meat
and mince it very small: slice a penny Loafe, scald it in a pinte
of Creame, shred Beefe Suett sixe ounces 5 yolkes & 2 whites of
Eggs well beaten, a good handfull of plumped Currants, a little Sugar
with Muske and Amber Greece in it, Nutmegs Mace, Salt a little
of each: mixe all these well then fold a Cale of Veale like a sheet

of paper
This recipe ends midsentence and continues on the next page, Folio Number 134v, Scribe's Page 290.