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Folio page 146v, scribe's page 314.

To make a fine syllabub.

A Ffan +Attribution appears in left margin in a hand different from the recipe.Take a glasse of white wine of 3 quarters
of a pint, a quarter of a pint of sack,
4 spoonfulls of the juyce of lemmanA line appears above the m in lemon, indicating a double letter.,
put to it a quart of Creame, a nut=
meg grated small, a grain of musk,
a sprig of Rosemary, as much sugar
as will sweeten it to your liking; these
must be put into a deep stone-pott,
you must beate it with a birchen rod
all one way: when you think it is thick
enough take out the Rosemary, & powre
it into syllabub glasses or a pott. It
must stand 12 howers before it be ea=
ten, but it will keep 3 days.Recipe ends with a double underline.

To make a puff.

17A Ffan +Attribution, written in a different hand, appears in left margin.Take a quarter of a pound of double
refined sugar being beaten finely, &
finely searced, with 2 grains of ambar-
gris, one of Civet, & one of musk. beate
all those to a perfect past with gum-
dragon steept in Rose-water, beate
in the white of an Egge; make this
up into little Loaves the Fashion of
a manchett some 3 inches about,
bake them in an Oven as hott as for
thin [...] taffaty Tarts, & when they
rise up high take them out of your
Oven that they may be as white as
snow, & when they be thorough

147r:
Pamela Kellman:
Folio page 147r, scribe's page 315.

dry, & very light, box them up
for all the yeare.Recipe ends with a double underline.

To make Gentill egges.

A Ffan + 18Attribution appears in left margin in a hand different from the recipe. Plus sign and the numeral 18 also appear.Take a pound of Fine Sugar beaten &
searced, 2 ounces of blancht almonds
beaten in a mortar very fine with Rose-
water of which yoo must put in all
a quarter of a pin, 3 grams of
musk; grind them all together till
they growe white, then streyne it into
an earthen dish, lay as much gum-dra=
gon to steepe in the white water as you
think will make it a payst. when it is
steept enough beate the gum dragon &
juice with the white of an egge, & 3 grayns
of ambar gris. when you have beate all
this to a perfect payst, make it up
in knotts, & bake them. They will
be white as snow, & as light as a
puffe.

{19}To make Curran Cakes.

A Ffan +Attribution appears in left margin.Take a pound of flower, a quarter of
a pound of sugar, the yolkes of[...] 2 Eggs,
3 wuarters of a pint of Creame made
scalding hott, a little saffron squeezd
into the Creame. make it an indifferent
stiffe payst, wrap it up in a cloth, &
let it lye halfe a quarter of an hower
by the fire: then rub your currans very
cleane rowle your payst out very