-

take to every pound of Apricocks a pound & 2 Ounces of Su=This word is cut off here. There are two dashes that signal the word continues on the next line.
gar, putt to your Sugar so much water as to wett it, boile it
up to a Candy, then lay your Apricocks in a Bason & putt your
Candy upon them, & heate them upon a Chaffendish & fire three
dayes morning and Evening, then putt them up. Leave out these
You intend to keepe dry, & putt them upon Glasses & dry them in
a Stove.

To make Mackeroones.The title of this recipe is crossed through with a single line

A Fan X
This attribution appears in the left hand margin and is in a different hand
This recipe is crossed through with a large "X" across it
Take a pound of the best Almonds, lay them in Cold water
all night, then dry them very well in a cleane Cloth, take as
much Sugar as Almonds and beate them, dippe the Pestle in Rose
water, then mingle them well together, then dry your paste
ouer a Chaffendish of Coales, You must beate 6 whites of Egs,
& when the paste is cold, putt in the Froth of the Egs, with a grain
of Muske and Amber Greece, then lay them upon Marchpane
Bottomes, and searce fine Sugar upon them, & when they are
hardned take them out of the Ouen and fashion them, then
sett them in againe & let them stand untill you thinke they
are bakst.

X 34 To make MarchpaneSugar Cakes.

A Fan
This attribution appears in the left hand margin and is in a different hand.
Take a pound of Jordan Almonds, wash them very cleane,
blanch them out of hott water into Cold, then dry them in a Cloth,
p beat them in a Stone Morter with a wooden Pestle till they
be pretty small, then putt in a Spoonfull of Rosewater, or Orange
Flower water, so beat them till they be pretty dry, continue bea=This word is cutt off here, and two dashes signal that it picks up on the next line.
ting, and putting in of water till they be beat very fine: then
take a pound of double refined Sugar, Let the better halfe be fine:Again, this word is cutt off here, and two dots signal that it picks up on the next line.
ly beat and searsed, and putt into the Almonds, stirr them well
about, take them out & make them into little Cakes what fashion
You please, dust a Sheet of Paper with fine Sugar, & lay them
upon it, haue the Couer of a Baking panne with Charcoale kin=This word is cut off here, and two dashes signal that it picks up on the next line.
dled very cleare, & sett your PaperSome smudging over the word "Paper" here. of Cakes upon a Table, & couer them
with the Couer if the baking panne, untill you see them white and
hard

The folio number is 176r, the scribe number is 381.

hard on the lower side, then lett them coole a little, Take the rest
of your Sugar and make a [whight]This insertion is in a different hand. Candy with Orange Flower water &
faire Water; Then with a Feather wipe your Cakes over with this
Candy; then putt them under the baking panne till that Side be dry;
then turne the other Side and Candy it; then sett the baking pann
& them till they be thorough dry, & Bace them for your use.

==To make Cleare Cakes of Currans, Plums,
X 35 Rasberries or Gooseberries. X==

A Fan
This attribution appears in the left hand margin and is in a different hand.
Take your Fruite, put them into a Stone pott, having pickt them
very cleane, sett them in a Skillett with boyling Water, & let them
boile, still powring out the juice as it comes, measure your Liquour,
& take to euery pinte of Liqu[or] a pound of refined Loafe Sugar, wett
Your Sugar in Lumpes as you putt it into your panne, sett it on the
Fire and let it boile to a candy, warme Your Liquour somewhat
there is a line of ink here that runs from the margin into the text a bit. It might be accidental.more then Bloodwarme, & powre your Candy into it; Let it stand
upon a few soft Embers, stirring it continually till the candy is dissol=This word is cut off here, and there are two dashes to signal that the word will pick up on the next line.
ved, putt it in Glasses, & set it in the Stoue; keepe a constant heate
but not too hott. There is a change of hand that begins here with "All." It looks like this is an addition to the recipe made by another hand. All white fruits are to be boyld[...]
in 3 quarters of a pint of Water to 1lbThis is my best guess here. I think it is the symbol for pound, but it's definitely unclear. of fruit.

X 36 Cleare Cakes of Quinces the best wayThere is a lot of ink spotting over "the best way" here.

A Fan
This attribution appears in the left hand margin and is in a different hand.
Haue 2 Skilletts of boyling water on the Fire at once, then take
of your best Quinces, wipe them and cutt them in halfes or Quarters
if they be great; then boyl but one in a Skillett at once, &There is a smudge over the ampersand here. let them
boyl only till they be but soft; for if they be too soft the juice will be
too thicke; then take them up in a Skimmer that the water may
runne from them; then straineThere is a smudge over "straine" here. or wring one of them at a time tho=This word is cut off here, and there are two dashes to signal that it will continue on the next line.
rough a Tiffany as hott as you can indure to touch them, & let it be
wrung so long as any juice will come without pappe; then put out that
& take another & doe the like till you have as much as you would;
then powre it againe thorough a Tiffany that it may be cleare, &
set it on a few Embers to keepe warme, then take to a pound of refined
Sugar a pinte of juice, boyl the Candy as for other cleare Cakes, mingle
them