-

Folio page 193v, scribe's page 416.

Mrs Phipps way of Jeley.

Denbigh.Attribution appears in left margin. recipe is also marked with a circle after the name "Denbigh" and a flourish beneath.Take a knukel of Veal & a pair of Calves feet
lay them in water all night to Soak out the bloud
wash them Clean & Let them on the fier in a great
pipkin with 4 quarts of water, & when tis halfe boyld
put in a pint of white wine, & let it boil S[cu]ming
it Clean til tis a tender Jealey, then pour it through
a Cullendar & let it Cool, take all the fat Clear off
the top and bottum, & Let it on the fier & when tis
melted put to it a little SaltIt appears the scribe originally wrote "Sack," but amended to read "Salt.", a pint of Sack, and
Suger to your tast, [S]o give it one boyl, then take it
off and Cool it a little, & then put in the whits
of 6 Eggs beaten, to froth, Stiring it fast the while,
last of all put in the juce of Leaman as much
as wil make it Sharp, then let it on a hot fier and
boyl it a pace til you See it Curdle, then run it
quick through the bag, then run it through again
puting in but a porenger ful at a time, So let it
run gentley into the Glasses, hanging the bag near the
fier to keep it warme; Whilst the Jealey is
Making you Must dres the bag thus; put put in a
Sprig of rosemarey at the bottum to keepe it hollow
then add Spice, [L]asped Leaman peel, & amber, the
Spice when dryed & beaten Mix thus, first take a
little Cloves, put twice as Much mace, to it, then
double that quantetey of Nutmeg, & then as much
Cinnamon as all the rest; when the Spice is thus mixt
use it according to your discretion, make you Sok just of
the Same thiknes you would have your Jealey when finish'd.A flourish appears beneath the last word in the recipe, which may emphasize that the recipe is finished.

To Make a plumb Cake.

Denbigh.Attribution appears in left margin. Recipe also marked with a circle after teh name.Take 5 pound of lower wel dryed in an Ouen, put to
it 6 pound of Currants picked & dryed; 4 nutmegs, as
Much Cinnamon and Mace; halfe a pound of Sugar
and a little Salt; Mingle all these wel together, then
put in 18 eggs, beaten, but 7 of the whites, a pint
& halfe of ale yest, a quart of boyled Cream, with
too pound of butter Melted in the Cream; mingle
it all together well with a ladle, Stiring it all
one way, then Couer it with a Cloth & Let it before
the fier to rise, then Stir it wel together, & put it
in a Case of paper, & bake it about an hour when
you draw it let it Stand til tis Could before you remooue it.A flourish appears beneath the last two words of the recipe, which may serve to indicate finality.

Folio Page 194r, Scribe Page 417

To make a Cream Tack Cream 417,

L. Denbigh.
Take a quart of Cream, & put into it a nutmeg
Cut in quarters, amp; boil it, when it is almost Could
put into it 4 ounces of fine Suger, the yolks of
7 eggs, uerey well beaten; have readey a quarter
of a pint of Tack, & too bare SSpoonfuls of 0 [uony]
flower water, with 2 ounces more of Suger dissolved
in it; then Cut a new french Manchet & lay it in
your dish, & pour the Tack [omange] flowr water
upon them, when they have soaked up all the liquor,
then make the Cream & eggs, boiling hott, but
with great Care stiring it all the while for
fear of Curdleing, then run it through a seiue
upon the [siffets] & let it stand til tis could.

Everything below this point is written in the same hand but with a different, thinner pen, or perhaps lighter ink

Syrop of Cloue Gilliflowers

Mrs Harrisson
Clip your Gilliflowers, and take their weight and
halfe of fine Suger beaten verey smale, stamp
the flowers and put them into a verey Clean earthen
pot laying your Suger in betwixt the flowers, tie
it verey Cloas and set it in a Skillet of boiling
water, let it boil apace till the Strength of the
flowers are, out, and then strain it into a silver
bason and set it over the fier to thiken but not
boil

To drie Plumbs

Lady Lucey Bright
Slit your plumbs and take out the Stone, and
fill up the hollows with Sugar, and so lay them
one by one into a Galley pot, but fi[...] strew
sum Sugar in the bottom, and betwix every
row of plumbs a little; then he a paper [boos]
ouer them and [...] the pot into an oven. but not
too hot let them stand in til they bee well
soaked, and when they are Could lay them out
upon glasses and to dry them.
Under this recipe is a small flourish - two lines arcing under the word "them"