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The folio number is 179v, the scribe number is 388.

50 To perfume Sugar.

X
A Fan
This attribution appears in the left hand margin and is in a different hand.
There is a short, diagonal mark above the first line of this recipe on the far right sise.
Beat double refined Sugar verry fine, putt it into a galley pot,
fill it halfe full, if your pott hold 2 pound then putt in 4 graines
of Amber Gris, tied in a little piece of TIffany, then put in the
rest of your Sugar, thrust it downe, tie[d] it downe with a Paper
& a Leather, sett it into the Ouen after you haue drawne your great
Bread, let it stand till it is cold and then breake it out for your use.
This is the best way that is to perfume Sugar; You may putt in
more or lesse Amber as you like.There are two short smudges in the left hand margin, next to this line.

51 To make White Marmalade.

A Fan X
This attribution appears in the left hand margin and is in a different hand.
Take a pound of Quince, being pared, cored, and quarterd, and
to that, halfe a pound of double refined Sugar, and putt them
together into a Skillet drye, let not the fire at first be too
violent, but assoon as the Sugar begins to melt, boile them as
fast as possibly you can, stirring them very carefully from the
first putting in, (for they will burne to presently[y] if you be not
veryThere is a smudge right below the word "very" here. ALso, there is a dash-sized mark in the margin next to this line. carefull) twill breake enough in stirring, & when they Quince
is tender glass it up.
As fast as you pare it, cover it with Sugar, that it may not
grow blackeThere is some kind of flourish here at the end. Also, there are two dash-sized marks in the lower left corner of the page.

180r:
Ian Faith:

Folio page 180r, Scribe's page 389

How to preserve green Wallnuts my Sister Elizabeth Ffanshawe way. A Fan + 52 This attribution appears in the left margin.

Take your green Wallnutts before they be
hard when you may run a [knife] tho=
rough them, boyle them in fay[ne] ura=
[ter] shifting them in the boyling
from the water to another 4 houres,
with them boyle but a little in th[is]
fresh waters for [fear] they turn
black when you find them hard[en]
enough, take them up in a cullender,
& peele them, & put them into syrrup
which must be made yearly whilst they
are [Lie]thing; To [ru]ery pound of nu[...]Inkspot appears here
a pound and a quarter of sugar; you
must weigh your nutts before you boyle
them, yo must boyle your syrrup to a
good height, & put your nutts into your hott
syrrup as fast as you [p]eele them, stick
into this box of [euery] [nutt] a cloue, let
them boyle [leisurely] in the syrrup till
the syrrup be thick enough, then take
them out, & when your syrrup is cold
pour them in a pot & keepe them for
your use. You must run a great Needle
through euery one of them, & prick
them before you boyle them. The best
time to doe them is the morn after mid=
Somer about the 10th of July in the
increase of the Moon. If July "well [use]"
them physically to purge you must make you
syrrup of powderd Sugar.