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A FanThis attribution appears in a different hand in the left margin.
To make Cakes of all fruits.

+ 54Take the best quinces you can gett and boyle them
tender, take them from the skins and the cores, and doe
them through a fine cushion-canvasse. And to a pound of
the pulp take a pound of double refined sugar beaten very
fine & mix your polp & Sugar together in a Skillet with
some musk & ambergreece & sit it upon a quick fire: the
faster it boyles the better it preserves the colour, but you
must take heed is does not burne. You must stirr it allways
with a wooden stick and when it begins to be enough, it
will come cleane from the bottom of the Skillet, which you
may know by dropping a drop upon a board & lett it coole
and if it come cleane off it is enough. Then take it
off the fire, and haue a board on purpense very Smooth,
and drop your paste upon it what fashion you please. If
you like it in knotts you must poure out and shake the board
that it may not bee thicker in one place than in another.
And when it is cold cutt it off the board & strew searched
sugar upon it & make it in knotts. For your cakes you must
Sugar them & print the sydes next the board: then putt them
upon papers with the printed syde upwards, for the other syde is
apt to stick. Then stoure them or drie them in the Sun, and
if they bee right they will drie in 2 days. The less sugar you
make it up in th ebetter. If the pulp be too thick, you must
putt two or three spoonfulls of the water in the Quince in it
before you straine it. Thus you make Pippins, Apricocks,
Orenges or Lemons, Goosiberris or Respberries, plums. But you
must boyle them as you doe for clear cakis in a Tankard
in a skillet of water. Then doe it all through a canvass if
you do: the Quinces. If you will doe the green apple paste,
you must greene your apples, and putt noe applewater into them,
nor to the four Last fruits. If it bi once boylid it will neuer
drie: if it bi under it will drie, but not soe soone. You must
shift it on clian papers.

Folio page 184r, Scribe's page 397.
This recipe is deleted with a large X across the paragraph.
To make Lemmon Creame.

A Fan
55>THis attribution appears in a different hand in the left margin.+Beate the whites of eight egges and one yealke
very well. putt to them the juyce of four Lemmons
and a halfe, one spoonefull of Orange flower=water &
as much suger as makes it sweet, stir these all
well together, and drayne them through a hayre
Siue, sett it on a soft fire, in a silver or earthen
basin stirring it all one way, till it is as thicke as a
[Feoole], Then it must stand three howers before you
serve it up. If you please you may Putt in a graine
of Amber greece, [add] in Powder, when you take it offe
the fire.

This recipe is written in a different hand.
To make a fine Creame.
+L. Good:This attribution is written in the same hand and appears in the left margin.
56Set three quart of new milke Let it on
the fier, and when it boiles up, pour into it
an other quart of new milke, at Seueral times
leting it boile up betwiset euery time, then
take it off the fier & Stir it til it bee quite
Could, then pour it into the Seuerall pans or bouls
& let it stand 2 days & 2 nights, then take ofe
the top thik with a tin Slice with holes in it
put to it 1 Spoonfuls of Orrange flower water
& Sweeten it to your taste, so Stir it with a
Spoon all one way til it bee as thik as a Soft
butter, lay it in little heapes upon a fruit dish
& So Serue it up. if you would doo it at a
nights warning, raise it with a quart of Creame.