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Folio page 205v, scribe's page 438.

Syrope of Wood Sorrell

Mrs Peck.Attribution appears in left margin.Stamp and strainyour Wood Sorrell,[...]
then filter it through a Cap paper and
to every pint of juice take a pound and
halfe of loaf Sugar break
Second line goes here,your Sugar in
lumps and powr your juice upon it, and
let it Stand in the Sunn till you See
it quite dissolv'd and Clear, Stiring it
very often.Flourish after period may indicate finality.

For the Scorbut

Mrs Peck.Attribution appears in left margin with flourish after the period, which may indicate finality.Put into an earthen pot a handfull of
Sea Scurvey Grass and a handfull of
Garden Scurvey grass, and Cut into it one
whol orrange peel and all, then have
readey too quarts of Whit Wine poset drinke
and powr it Scalding hot upon it, Couer it
and let it Stand upon the herbs and drinke
quarter of pint or More it this Morning &
evening.Flourish after period may indicate finality.

To Make a barley puden.

Mrs Verney.Attribution appears in left margin.Take 4: ounces of pearl barley, 3 quarts of
Milk. Sum nutmeg, a little Salt; and a
Smal handfull of Rasins, Sugar to your Tast,
bake it in a dish boil take 3 hours bakeing.

Folio page 206r, scribe's page 439.

White Collops.

F: Denbigh.Attribution appears in left margin, with a slash mark underneath the period, which may indicate finality.Cut your Collops very thin off of a leg of Veal, hack
them on both Sides beat the Yolkes of Sum Eggs very
well with a Spoonfull of Cream, then With a bunch
of feathers Wash your Collops very well all over with
the Eggs, then take of Persley, Sweet Margorum,
a little time, Sum Leamun peel Cut Small, peper &
Salt, then put them in a frying pan one by one with
a little bit of buter and let them bee just warme,
through, have Readey a little Strong broth Made
of Sum of the Veal, put into it halfe an anchoue
Shred Smale, and a p[at] of buter, So toss them all
up together, and put to them balls of the Same.

To Picle Pork Red.

Mrs Verney.Attribution appears in left margin.
Sprincle your pork with a little bay Salt, and
let it lye too or three days that the bloud may
drain from it before you put it up for good,
take 4 ounces of Slat Peeter, and Ralfe [...]
Dragon SaltDragon Salt is scribbled out. a peck of bay Salt, and one quart
of Whit Salt, Mix all the Salts together, the
Salt Peeter beeing first beat very fine, then
rub it in Very well, and lay it in your tub
or pot Very Cloas, so that no ayr may get
into it.Flourish after the period may indicate finality.
this quantetey will put up too Smal porkets.