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Folio number 195v, Scribe's page number 420

To Make a Carrot Puding.
There is a scratching of ink under "Puding"
L: Lytton.
The attribution appears in the top left margin and there is a scratching of ink under "Lytton"

Grate a too peney Loaf & a Great Carrot and
mix them together well, then beat 6 eggs
leauing out 3 whites, a pint of Cream and
a Smale Glass of Sack, one Nutmeg & as
Much Sugar as will Sweeten it to your tast,
Stir all these Verey well together, and Melt
halfe a pound of butter & Stir into it, then
Set it into a Moderat Oven for 3 quarters
of an hour, Strew Sum fine Sugar upon
it before you Set it in,
There is a scratching of ink at the bottom of the final line indicating the end of the recipe.

To Make Apricok Wine.
There is a scratching of ink under "Wine"
L: Lucey Bright.
The attribution appears in the middle left margin and there is a scratching of ink under "Bright"

To 3 quarts of Water put 3 pound of Sugar
let it boyle, & Scim it Well, then put into it
6 pound of Apricoks pared and Stoned, & let let them
boyl til they bee tender, then take them up
& when the Liquor is Could bottle it.
if you please you May let the Liquor have
one Wal[rn]e with a Sprig of flowered Clarey
when the Apricots [are] taken Out.
There is a scratching of ink at the bottom of the final line indicating the end of the recipe.

To Make a Grat Cheese
There is a scratching of ink under "Cheese"
L: Goodrick.
The attribution appears in the bottom left margin and there is a scratching of ink under "Goodrick"

Take 12 Gallons of New Milk, Set it together
as it Comes from the Cow, when it is Come
break it as Smale as possibley you Can, put
it in a Chees fat and press it well for halfe
an hour, then take it out and with your hands
break it as Smale as is possible, & take Care
you leaue no slip Curds, then Veb well into it
3 pound of fresh butter out of the Churn
with a Candfull of Salt, when they are uerey
well rubd in put your Chees into the press again
turnng it twice aday til it bee well pressed
it must not bee eaten til tis 2 years ould.
There is a scratching of ink at the bottom of the final line indicating the end of the recipe.

Folio number is 196r, scribe's page number is 421

To boyl plate white.
There is a scratching of ink under "white"
La:Denbigh
This attribution appears in the top left margin and there is a scratching of ink under the "gh"

Put your plate into a Charcoal fier til it is
red hot then take Argall and Salt and a little
Allum and boyl it in a Good time, & if it is not
white enough the first time heat it hot & boyl
it again;
you Must have a Cave of Melting the Sander
and bee Sure to boyl it in water enough to couer it.
Ther is a scratching of ink partially under the final line indicating the end of the recipe.

To Pickel Leaman Peel.
There is a scratching of ink under "peel"
L:Denbigh
This attribution appears in the top left margin and there is a scratching of ink under the "gh"

Cut 6 fair Leamans in halfes & take out the
Meat, [S]oak them an houer, then Cut them
round uerey thin, & boil them in 4 Severall
waters, til they bee tender. put them in a
Coarce Cloth & set them by til they bee Could;
in the Mean time prepare a thin Syrop
with halfe a pint of Whitwine Vinegar, &
hafle a pound of loaf Sugar boyld together
a quarter of an hour, & when tis Could, put
in your Leaman peels; they wil bee readey
in 4 dayes; the thikest rhinds are best.
Ther is a scratching of ink partially under the final line indicating the end of the recipe.

Sinamon Water.
There is a scratching of ink under "water"
Mrs Hou[l]t.
This attribution appears in the top left margin and there is a scratching of ink under the "gh"

Take 3 quarts of whit wine and one of brandey,
a pint of Damark rose water, a handful of Salt
and if you [...]please Sum rosemarey & Cowslip flowers,
put all these into your still bottum, Then put to them
a quarter of a pound of Sinnamon grosley beaten
then Set on the Still head & lite it, let it Stand
the ayr of the fier 24 hour, then divide
it & distil it at twice with a uerey Slow fier, you
Must take aboue 3 quarts of water, then Mix
the water all together, & put into it a quarter