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149v:
Elizabeth:
Folio page 149v, Scribe's page 320

My Lady Levinthorp's receipt to make
Cream CheeseA Ffan + 20 o The attribution, which appears in the left hand margin besiide the title of the recipe, is written in a different hand and is written in lighter ink or in pencil."The Besst that is" in the title is written in the same hand and lighter ink or pencil as the attribution.
Take 2 quarts of Stroakings and 2 quarts of creame,
boyle the creame of a cleare fire, then putt it into the stroakings
and coole it a little with a skimminge dish. putt in a spoonfull
of rennett th elder the better soe it be Sweet. Take a large
Strainer and lay it in a great chesse Salt, then with a
skimming dish take up the curde gently & lay it in the Strainer
which lapp up and lay upon it a cheese board of the same size
of the fatt, putt 2 pound weight upon that letting it draine
3 houres, then turn it into a cheese cloth and a fatt 2 fingers
deep fitt for that quantitie of curde. Lay 6 pound weight upon
it, turne it into cleane Fresh cloaths 3 or 4 times before night
and very early the next morninge Salt it with fine white salt
beat small, according to your likinge. Turne it out ofinto drie cloaths
twice in four houres, then take it out and the next morninge
early, lay thick over it & under it the leaues of the largest
nettles, shifting them and putting fresh euery morninge. If
the cheese be moyst at first drie it with a soft ragg; At 15
dayes it will be fitt to be eaten.
A Ffanshawe "A Ffanshawe" is written in a different hand than the body of the recipe, and in lighter ink or in pencil.

Mrs Fanshaw of Jenkins her receipt to
make a Sack posset. The Besst that isA Ffan
o + 21The attribution, which appears in the left hand margin beside the title of the recipe, is written in a different hand than the body of the recipe and is written in a lighter ink or in pencil.
Take 12 eggs, leaue out 2 or 3 of the whites. take out the
threds and beat them very well, putt them into the basin you
make the posset in, halfe a pound of sugar a pint of Sack, a
nuttmegg sliced, mingle them well togeather sett the basin upon
a chafeing dish of coales till the liquour is more than bloud warme
Take a quart of Creame and when it boyles up skim it and
poure it into your basin covering it with a warme plate, setting
it upon embers till it be that thicknesse you like. The remaining lines of the recipe are written in a different hand, the same as the attribution, and is written in lighter ink or in pencil. if you wou[ld]
haue your posset biger double the quantety,
A Ffanshawe
The next page of the book has been torn or cut out.
Folio page 150r, Scribe's page 323

{+} To Pickle a fallet of Reddish.A ffanThe attribution, which appears appears in the left hand margin, is written in a different hand than the body of the recipe.
Let your reddish seeds bee stewed in a weake pickle of
water salte and vinegar 12 houres. Then take them out of that
liquour and wash them in 2 or 3 severall vinegars, untill you have
washed away an ill tast & savour in them. then putt them up in a
great pickle made of the Vergis Vinegar and sugar gently boyling
a while togeather, soe they will last all winter. You may stew
capers in the same manner to bee tender.
The last line of the recipe is written in a different hand than the body of the recipe, and is written in lighter ink or in pencil.A. Ffanshawe