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Folio Number 137v, Scribe's Page 296.

This recipe begins in midsentence and continues from the previous folio number 137r, Scribe's page 295.

turning it when it is fitt to turne, in the drying you must beat
Muske and Ambar Gris with your Oranges, allowing after the al=
lowance of a graine of each to a pound.
There is a series of ink dots (roughly 14) that trail from the word "pound", and may be caused from the large X on the facing page bleeding over.

The Hippocras.
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Lady Worslane
A ffan:
This recipe has an attribution in the left margin for Lady Worslane and A ffan, and they appear to be written in the same hand as the recipe.

Take of the fine opening Rootes anazif, Caper & Tamerisk
barques anazif, make cleane your rootes and bruise them, then
putt them into a pottle of faire water in a Pipkin close covered, &
let them so boile on the Fire, till a pinte of humidity be consumed,
then put into it Ceterack, Tameriske, & Hartstongue & Succorie,
let them so boile againe till there remaines but 3 pintes of the
humidity in the Pipkin; then take it from the Fire, & let it stand
steeping in the Chimney corner two houres, then wring the Li=
quours close out through a Course Cloth; & to a pint & halfe of
this Liquour decoited; adde a pinte and halfe of the best white
Wine, mingle them well together, and putt them in a cleane
earthen bottle or Jugg, and adde unto it 3 ounces & 1/2 of Cinnamon
bruised, Nutmegs bruised, a dramme, & Cloves bruised, let these stand
a day & a night exce[e]ding well stopped in the Chimney Corner, then
adde unto it a quarter of a pinte of good new sweet Milke, & mingle
it very well together, which will make the Decoction & Wine, coa=
gulate together, and will by these meanes make it runne cleare, :
then adde unto them the Syrrope of Bizantinus &Sc[a]lapendria anazi,
dissolve them in a little of the Liquour, & then putt them into the Jugg,
& likewise 2 Ounces of powder Sugar; these being all well mingled toge=
ther powre it in your Hippocras bagg, and when a good Quantity is
infiltered through, put it in againe & againe untill it runne as clear
as you would have it, and put it in a Glasse well closed.

There is a large X over the body of this recipe but it's caused from the X on the facing page bleeding through.

To make Creame.
The title is struck out with a single line, and so is the first line of the recipe on this page.
A ffan {+}
This recipe has an attribution in the left margin for A ffan, and it appears to be written in the same hand as the recipe.

Take 3 quarts of Creame & set it on the Fire and when it boi=
leth

This recipe ends in midsentence and continues onto the next folio number 138r, Scribe's page 297.

138r:
James Bigley:

Folio Number 138r, Scribe's Page 297.

This recipe begins in midsentence and continues from the previous folio number 137v, Scribe's page 296.
The body of this recipe is struck out with a large X.

leth take it of and putt in as much juice of Lemmon as will turne
it; then putt it into a Diaper Napkin & hang it up all night; then
lay a lay of Creame, & a lay of Sugar till the Dish is full. One
Lemmon is enough if it be great.

An Excellent Receipt to make tender
Biskett Cakes.
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Lady Bedles
A ffan
This recipe has an attribution in the left margin for Lady Bedles and it appears to be written in the same hand as the recipe. There's a second annotation for A ffan but it appears to be in a different hand.

Take 5 Eggs both yolkes & whites that be new laid; & as neere
as you can all of one Bignes, take away the treads & the Skinns
of the Yolkes, beate them a little while put in halfe a pound of
Sugar, searst, but never cease beating all the while; you must
beat them no longer then your Oven is heating. When your Oven
is hott take sixe ounces of Flower dried and searsed; stirre it as fas[t]
as you can, all one way, till all the Flower be in; then fill your
Plates and sett them into the Oven, & as soon as you see them risen
& pretty well couloured which will be quickly draw them, & take the[m]
of the plates & lay them on a Cloth that day, if you please you may
putt in Coriander seedes bruised which must be put into the Flowe[r]
You must have all things ready prepared before you beat your Egs &
your plates ready butterd. You must beat your Egs all one way.

To make a Blood Pudding
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Lady Branford.o
A ffan
This recipe has an attribution in the left margin for Lady Branford and it appears to be written in the same hand as the recipe. There's a second annotation for A ffan but it appears to be in a different hand.

The body of the recipe is struck out with a large X.
Take Sheepes blood, a porringer full, stirr it till it is coole, putte
it a 2 penny Loafe grated, or more, a peece of Butter melted the Bignes
of an Egge, halfe a pinte of new Milke, Time, Penny Royall, Sives
or young onjons, a little Marjoram, a handfull of parsley & sorrell,
shredd your Hearbes verry fine, Stirr an Egge in with them, a little
peppar and Salt; & mingle them well together; if they be too thinn
thicke it with grated Bread as thicke as other Puddings, putt it in a
Cloth & boile it an houre and a halfe.

To Stew Pippins.
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Wipe your Pippins very cleane, cutt them in halfes, lay them in a Disk

cove.

This recipe ends in midsentence and continues onto Folio Number 138v, Scribe's Page 298.