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The folio number is 210v, the scribe number is 444.

Orrange Cakes.

Mrs Eells.
This attribution appears in the left hand margin.
Take 12 larg Suiit Orranges, Chip off the
outward peel as thin as you Can, then lay them in
Water 2: or 3: days, Shifing it twice a day, then
Cut them in halves, and take all the meat out
Clean, boyl the peels, and Set your meat
in a pot into a Scillet of Water, as for Clear
Cakes, so let it boyl about an hour, then when
the peels ar boyld tender, beat them prettey
fine in a Morter, then Weigh your meat
and to a pound of Meat take halfe a pound
of the peel, MixThere is a smudge over the word "Mix" here them Well together & Set
them upon the fier whilst you boyl your Sugar,
you Must take the full weight in very fine
Sugar, and boyl it to a high Candy, then put
it to your Orrange, and Set it over a Slow
fier for an hour, keep it Stiring all the while,
but dont let it boyle; then put it into a
pot to keep, and dry them out as you Mean
to Use them, and then Lay it out in Spoonfuls
upon Glasses, Stove them [file] one Side is dry,
then burne them and Clap too together, Cloase
them neatly with a knife, and dry them upThere is a flourish here on the next line, under the phrase "them up"
add juice of Leaman when they are all mixt
together and Set upon the fier.There is another flourish at the end of this recipe here

The folio number is 211r, the scribe number is 445.

The biler drinke for one thatis Paralettick.

Mrs Slocker.
This attribution appears in the left hand margin and is underlined with a flourish.
Take the tops of Roman Wormwood, and the lever
Centrey of each too drams, of Gentian root Sliced
and the roots of Virginian Snake Weed, (a little
brused) of each a dram & a halfe, the outer rind
of Sivel Orranges, Calamus arromaticus, the
lesser Cardamum Seeds, of each a dram, pour
upon these ingredients 3 pints of boiling
Spring Water, when tis Could power it off, and
put to it Compound Wormwood Water, & Steel
Wine of each 8 ounces.

Almand Cheescakes.

Mrs Butler.
This attribution appears in the left hand margin.
Take 6 ounces of Almands, or penockeys, beat them
Smal with Rose Water: then take [1] pint of Cream,
4 biskets Grated, 1 nutmeg, 8: eggs, but halfe the
whits, and halfe a pound of buter, put all together
in a Sace pan, and Set it on the fier till it grows
thik, then put it into your Civet, & bake them
in a Great one, or Small one as you like.There is a flourish at the end of the recipe here.

Sack Whay

Take 3 pints of Milke, 3 pints of Water, Set it upon
the fier and when it boyls up pour in halfe a pint
of Sack, take off the Curd, and so drinke it.

The Harts Horn drinke.

Take 1 ounce of burnt Hartshorne, a Civet of Whit
bread, & a little Sinamon boyl them in 3 pints of
Water till halfe bee wasted, then Sweeten it with [Coal]
Suger.